Tiramisu
Coffee-soaked sponge fingers and mascarpone cream, with cocoa.
Active time25 min
CookingNo cooking
Total4 h 30 minResting : 4 h
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Ingredients
- 250 g mascarpone
- 3 eggs
- 12 sponge fingers
- 10 g unsweetened cocoa
- 150 ml black coffee
- 60 g sugar
Preparation
Prepare 150 ml of coffee and leave to cool.
150 ml black coffeeSeparate the egg whites and yolks. Whisk the yolks with the sugar until pale, then mix in the mascarpone.
250 g mascarpone3 eggs60 g sugar- mixing bowls
- whisk
Whisk the egg whites until stiff peaks form, then gently fold them into the cream with a spatula.
- electric whisk
- spatula
Quickly dip the sponge fingers into the cold coffee one at a time. Arrange two layers each of sponge fingers and cream in a small dish, alternating between them.
12 sponge fingers- dish
Cover the dish and refrigerate for 4 hours.
- dish
- refrigerator
Dust the tiramisu with cocoa just before serving. Keep refrigerated and consume within 24 hours.
10 g unsweetened cocoa- fine sieve
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration