This tiramisu is rich and creamy in texture with hints of espresso, almond, and chocolate. Whip egg yolks and sugar until they are very thick. The main secret to achieving a perfect tiramisu cake is proper timing since everything prepared here is always ready to be eaten. When dipping the ladyfingers into the coffee mixture make sure to do it quickly. Don’t let the ladyfingers get too soaked or they will become soggy.
They are the perfect single-serving portions and look so pretty in the glass. To get started, separate 6 eggs, and place 3 of the egg whites in one bowl, and 6 egg yolks in another. Add 3 tablespoons of sugar to the egg white bowl: Use a hand mixer to whip the egg whites to stiff peaks.
At first, with about 30 seconds of whipping, the mixture will look foamy, but after a couple of minutes of whipping, the egg whites will start to thicken. You’ll know the egg whites have reached stiff peaks when you pull a beater out of the mixture and a little peak sticks straight up.
Set the stiff egg whites aside, and switch over to the egg yolk bowl. Add 3 tablespoons of sugar to the egg yolks. Whip this mixture for a couple of minutes, until the mixture goes from bright yellow to a pale yellow color should be thick, and you can see that the mixture piles on top of itself when you let it drip from the beater.
- 3 egg whites
- 6 egg yolks
- 3+3 tbsp sugar
- 8 oz mascarpone cheese, at room temperature
- 1 cup freshly pulled espresso, cooled to room temperature
- 2 tbsp amaretto or spiced rum
- 3-4 dozen ladyfingers, storebought or homemade**
- cocoa powder, for dusting
- In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
- In a separate bowl, whip the egg yolks with the remaining 3 tbsp sugar for 2-3 minutes until the egg yolks are thick and pale yellow in color.
- Add the mascarpone to the egg yolks and whip until combined.
- Gently fold the stiff egg whites into the egg yolk mixture and set aside.
- In a small flat dish or bowl, combine the espresso and amaretto.
- Dunk each ladyfinger into the espresso mixture for 1-2 seconds and place into the bottom of an 8×8 dish, or into individual ramekins. Don’t let the ladyfinger soak so much that it falls apart, just a quick dunk to let it absorb a little bit of espresso.
- Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.
- Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
- Cover the top of the dish with plastic wrap and let the tiramisu refrigerate for 4-6 hours.