Incredible Homemade Tiramisu
Probably this is the best dessert I’ve ever made and definitely my husband’s favorite! I don’t have enough words to describe how tasty this Tiramisu is, you just have to taste it yourself!
The secret of this recipe is to use the freshest ingredients you can find, especially eggs! Oh, one more things, make sure you have at least two layers of the biscuits (Savoiardi – crisp Italian ladyfingers).
You can use any dish you like, but it should be deep and not too big. Dessert glasses or 8-inch ceramic baking dish would be perfect.
If you are making Tiramisu for the first time, this video will be very helpful http://www.youtube.com/watch?v=oNFSAmRAxiA
- organic and super fresh large eggs - 3, room temperature
- confectioners sugar - 1 cup, or to taste
- mascarpone cheese - 16 oz, room temperature
- Savoiardi (Ladyfingers) - 18 (maybe you will need more)
- cold coffee - 3 cups
- cognac - 1/4 cup, divided
- In a medium saucepan, whisk together egg yolks and sugar until thick and pale. Add soft mascarpone and half of the cognac; mix until combined.
- In a big bowl beat whites with a small pinch of salt, until they just hold soft peaks.
- Gently combine egg whites and mascarpone mixture, do not overmix.
- In a small bowl combine cold espresso and the remaining cognac.
- Pour one ladyfinger at a time, soaking it no more than 3 seconds, otherwise they will be too soggy; transfer to a serving dish.
- Repeat with more ladyfingers, until you cover the bottom of the dish.
- When you have the first layer of Savoiardi, pour over half of mascarpone mixture and spread evenly.
- Make another layer in the same manner with remaining ladyfingers and mascarpone mixture. Remember, mascarpone layer is always the last one.
- Cover your Tiramisu with plastic wrap and refrigerate for 6 hours, or overnight. Sprinkle with cocoa powder just before serving.