Tiramisu with mascarpone

Ingredients

• 3medium eggs
• 75 gsugar
• 250 gmascarpone cheese
• 2 tablespoonsrum
• 2 tablespoonsinstant coffee
• 14ladyfingers
• 200 mlhot water
• to dustcocoa powder

Instructions

1. 1

   Separate the eggs

   Separate the yolks from the whites. Whisk the whites until stiff peaks form, then keep them in the fridge until needed.

2. 2

   Make the cream

   Using an electric mixer on medium speed, beat the yolks and sugar until creamy and smooth. Add the mascarpone and mix for 2 to 3 minutes, until well combined. Gently fold in the beaten egg whites with a spatula until the mixture is smooth.

3. 3

   Prepare the coffee

   In a bowl, combine the hot water, coffee and rum. Briefly dip 7 ladyfingers in the mixture and arrange them in a single layer in the bottom of a rectangular 23 x 15 cm dish.

4. 4

   Add the first layer

   Spread a layer of cream over the ladyfingers and dust with cocoa powder.

5. 5

   Finish the layers

   Repeat the layers, finishing with cream and a layer of cocoa powder. Refrigerate for about 4 hours, or until thoroughly chilled and set.

What is tiramisu?

Tiramisu is an Italian layered dessert built around coffee-soaked biscuits and a creamy mascarpone filling, usually finished with cocoa. This version uses whipped egg whites to lighten the yolk, sugar and mascarpone mixture.

Its layers are quick to assemble, but chilling is important: it gives the cream time to firm up and the coffee flavour time to settle into the biscuits.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 8g protein, 30g carbs, 21g fat.

The ladyfingers and sugar provide most of the carbohydrates, while mascarpone and egg yolks contribute much of the fat; the eggs and mascarpone also supply protein. Balance a slice with fresh fruit, or serve it after a lighter meal.

The mascarpone cream

Yolks and sugar: Beat them until creamy and smooth so the sugar is worked into the base before adding the cheese.

Mascarpone: Mix it in for 2 to 3 minutes, just until well incorporated. Fold in the stiff egg whites gently with a spatula to keep the finished cream soft.

Dipping the ladyfingers

Coffee mixture: Stir the instant coffee into the hot water with the rum before dipping, so the flavour is distributed evenly.

Quick dip: Coat each of the first 7 ladyfingers briefly, then arrange them in one layer in the 23 x 15 cm dish. A short dip helps them take on flavour without becoming too soggy.

Layering for a neat finish

First layer: Spread cream over the biscuits, then add a dusting of cocoa as directed.

Top layer: Repeat the layers and finish with cream and cocoa. Try to spread the final cream layer evenly so the cocoa covers the surface consistently.

Chilling and texture

The assembled dessert needs about 4 hours in the fridge, or until it is thoroughly chilled and set. The cream should hold its shape when served, while the ladyfingers soften from the coffee mixture.

For the cleanest portions, keep the dish cold and use a sharp serving knife.

Serving ideas

Serve the tiramisu chilled, with the cocoa layer left visible on top. Its coffee, cocoa and creamy mascarpone flavours work well as a small dessert after a meal.

If serving alongside other dishes, fresh berries can add a bright contrast without changing the tiramisu itself.

Recipe notes & tips

• Chill the egg whites while you prepare the yolk and mascarpone mixture.
• Fold the beaten whites in gently rather than stirring vigorously.
• Dip the ladyfingers briefly so they absorb coffee without falling apart.
• Use a 23 x 15 cm rectangular dish for the stated layering arrangement.
• Allow about 4 hours of chilling before serving so the layers can set.

Variations

• Skip the rum: Leave it out of the coffee mixture for a rum-free version.
• Use decaffeinated coffee: Choose decaf instant coffee for the same coffee flavour without caffeine.
• Adjust the coffee strength: Use a little less instant coffee for a milder taste.
• Add extra cocoa: Dust the surface more generously just before serving.
• Make individual portions: Layer the dipped ladyfingers and cream in small serving glasses.

Common mistakes to avoid

• Over-soaking the biscuits: Dip them quickly so they do not become soggy.
• Roughly folding the egg whites: Use a gentle motion to keep the cream light.
• Adding mascarpone too quickly: Mix it into the yolk mixture until evenly incorporated.
• Skipping the chill: Refrigerate for about 4 hours so the dessert has time to firm up.
• Uneven layering: Arrange the biscuits in a single layer and spread the cream across them.

How to store

Cover and keep the tiramisu refrigerated, and eat within 2 days because it contains raw eggs. Serve it cold; reheating is not suitable for this dessert.

Frequently asked questions