Authentic tiramisu uses whipped egg yolks and folded whites to make the mascarpone cream airy without any added cream. It comes together in 30 minutes and only needs time in the fridge — the perfect make-ahead dessert.
Ingredients
- 4 large eggs, separated
- 100 g (½ cup) sugar
- 500 g (16 oz) mascarpone, room temperature
- 300 ml strong espresso, cooled
- 2 tbsp coffee liqueur (optional)
- About 24 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Method
- Whisk the egg yolks with the sugar until pale and thick. Add the mascarpone and beat just until smooth and lump-free.
- In a clean bowl, whip the egg whites to stiff peaks. Fold them into the mascarpone mixture in two additions, keeping it light and airy.
- Combine the cooled espresso with the liqueur in a shallow dish. Dip each ladyfinger briefly — one second a side; they should be moist, not soggy.
- Line a dish with a layer of dipped ladyfingers, spread over half the cream, then repeat: ladyfingers, then the rest of the cream, smoothed flat.
- Cover and refrigerate at least 4 hours, ideally overnight. Just before serving, dust generously with cocoa powder.
☕ A quick dip only
Ladyfingers drink fast. A one-second dip per side keeps them moist but structured — soak them too long and the layers collapse. If raw egg is a concern, use a pasteurized-egg or cooked-yolk (zabaglione) version.