Tiramisu (no alcohol)

This recipe can easily be modified with a splash of booze (like kaluha or Marsala wine, you’ll need about 2-3 tablespoons in the coffee, no more) and replace the decaf with a real espresso for the adults.

• Ingredients
  • 4 large eggs (or five smaller).
  • 25-30 ladyfinger biscuits
  • 250gr mascarpone (room temperature)
  • 180gr sugar
  • 120ml strong decaffeinated coffee (cold)
  • Pinch of salt
  • Unsweetened cocoa for dusting
• Method
  • Separate the eggs.
  • In a large bowl, whisk the mascarpone with a hand mixer until fluffy. Set aside.
  • In a second bowl, combine the egg yolks with the sugar, and whisk until creamy and pale. Set aside.
  • In a third bowl, whip the egg white with a pinch of salt, beat the eggs until firm, then set aside.
  • Combine the egg yolk mixture into the mascarpone.
  • Fold (gently) the whipped egg whites into the mascarpone mixture, then set aside.
  • Prepare a large, flat dish. Dip one ladyfinger at a time into the coffee then arrange in the dish until all bottom is covered, make sure to not overlap.
  • Pour half of the mixture onto the biscuits and level it.
  • Add a second layer of coffee-infused biscuits on top.
  • Cover that second layer with the other half of the wet mixture.
  • Gently sprinkle cocoa on top to finish.
  • Cover with plastic wrap and set aside in the fridge for at least 12h.
  • Enjoy.