Ingredients
- – 4 eggs (separated)
- – 4 tablespoons sugar
- – 1/8 teaspoon cream of tartar
- – 17.6 oz (500 g mascarpone, room temperature)
- – 1 teaspoon vanilla
- – 2 cups strong black coffee or espresso (cooled)
- – 3 tablespoons Kahlua
- – 10 oz ladyfingers
- – 2 tablespoons unsweetened cocoa
Instructions
- Combine the coffee and Kahlua and allow to cool before assembling the tiramisu.
- Beat the egg yolks with 4 tablespoons of sugar until very pale yellow.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
- Beat the mascarpone into the egg yolk mixture until smooth.
- Gently fold the egg whites into the egg yolk and mascarpone mixture.
- In a 9×9 inch pan, spread a thin layer of the cream mixture on the bottom.
- Soak the ladyfingers in the coffee mixture briefly and layer them over the cream.
- Spread half of the remaining cream over the ladyfingers.
- Add another layer of soaked ladyfingers and top with the rest of the cream.
- Dust the top with unsweetened cocoa.
- Refrigerate overnight or for at least 4 hours before serving.