Classic Italian Tiramisu

Weigh out the ingredients


You'll need ladyfingers, sugar, mascarpone, eggs, amaretto, espresso, cocoa powder, and vanilla.

Make the mascarpone filling


Whisk egg yolks until foamy and set aside. Heat half the sugar and water in a saucepan and stir until 240ºF. Drizzle mixture into egg yolks while whisking for another 1-2 minutes until cool. Whisk in mascarpone and chill.

In a medium heat proof bowl, whisk together egg whites, salt, and remaining of sugar. Place bowl over the pot of simmering water, and whisk until it reaches 120ºF. Remove from heat and use an electric mixer to beat until stiff peaks form.

Make the meringue


Using a rubber spatula, gently fold the meringue into the egg yolk, mascarpone mixture until fully combined.

Fold together


In a wide, shallow bowl, combine the espresso, amaretto (optional), and vanilla. Dip one ladyfinger at a time in the coffee mixture and layer in the baking dish to cover the bottom.

Soak the ladyfingers


Top the first layer of soaked ladyfingers with enough tiramisu filling to cover them well. Add another layer of ladyfingers and add just enough filling on top to cover them.

Assemble the tiramisu


Transfer the remaining filling to a piping bag with a medium round tip. Pipe dollops on top, then place in the fridge for at least 3 hours or overnight.

Pipe filling & chill


Just before serving, generously dust with cocoa powder.

Dust with cocoa