Recipe
Make an espresso or coffee and leave to cool.
Separate the eggs: the yolks in one mixing bowl and the whites in another. Put the egg whites in the fridge. Add the sugar to the yolks and, using a hand mixer, beat on high speed for around two minutes until the mixture turns pale yellow and has a lovely creamy consistency. Take a spatula or wooden spoon and gently fold the mascarpone into the eggs and sugar.
Remove the whites from the fridge, add a pinch of salt and, using a hand mixer or food processor, beat until the eggs form stiff peaks. With a spatula, carefully fold the whipped eggs into the mascarpone mix.
Take one half of the ladyfingers and quickly dip the sugared side of each biscuit in the cold espresso/coffee and arrange, coffee-side down, in your chosen dish. Spread half of the mascarpone cream over the biscuits. For the second layer, repeat the dipping process but this time, place the biscuits coffee-side up on top of the cream. Add the remaining mascarpone and spread evenly over the biscuits. Chill overnight, or for at least two hours, in the fridge.
Dust the tiramisu with cocoa powder just before serving.
Ingredients
3 coffees and 2 espressos (depending on the size of the baking dish)
8 eggs
500 g mascarpone
About 80g of sugar
1 pinch of salt
1 pack ladyfingers (savoiardi biscuits)
cocoa powder for dusting
About Belinda
Hi everyone! I’m Belinda and I’ve worked at Micarna for 9 years. I am currently the Back Office Manager in Kloten. My favourite Micarna product are the eggs from our subsidiary Lüchinger + Schmid. Let me show you how I use them to make a delicious tiramisu. Happy cooking!