The best tiramisu from Stefano Faita
Prep Time
Price Per Serving
Cooking Mode
625 mL (2½ cups) cup espresso, chilled
5 eggs, separated
150 mL (²/³ cup) cup sugar
475 g (about 1 lb.) lb mascarpone cheese
800 g (about 96 biscuits) lb ladyfingers
60 mL (¼ cup) cup cocoa
625 mL (2½ cups) cup espresso, chilled
5 eggs, separated
150 mL (²/³ cup) cup sugar
475 g (about 1 lb.) lb mascarpone cheese
800 g (about 96 biscuits) lb ladyfingers
60 mL (¼ cup) cup cocoa
Directions
1Prepare espresso and then chill.
2In a bowl whisk the egg yolks and sugar until creamy.
3Add mascarpone and mix well.
4Whisk the egg whites into stiff peaks. Delicately incorporate mascarpone mixture (don't over-blend to retain airy texture).
5Dip ladyfingers one at a time in chilled espresso and layer them in the bottom of a rectangular 25 cm x 30 cm (10 in. x 12 in.) cake pan.
6Cover with half the mascarpone mixture and sprinkle with cocoa.
7Repeat to create a second layer.
8Refrigerate for 12 to 24 hours.
Disclaimer
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Personal Note
Personal Note