Tiramisu by @claire_regale

30 min

8 servings

🥚

4 large

Eggs

🍬

150 g

Sugar

🍬

16 g

Vanilla sugar

🧂

1 g

Salt

🧀

500 g

Mascarpone

🌾

300 g

Ladyfinger biscuits

☕

300 ml

Cold coffee

🍫

12 g

Unsweetened cocoa powder

  1. Place
    • eggs

    Separate the 4 eggs, placing the yolks in one mixing bowl and the whites in another.

  2. Add
    • egg yolks
    • granulated sugar

    Add 150 g granulated sugar and 16 g vanilla sugar to the egg yolks. Whisk until pale and smooth.

  3. Add
    • mascarpone cheese

    Add 500 g mascarpone cheese to the sweetened yolks. Whisk for 5 minutes until the cream is smooth.

  4. Add
    • egg whites
    • salt

    Add 1 g salt to the egg whites. Beat them until stiff peaks form.

  5. Fold
    • egg whites
    • mascarpone cheese

    Fold the whipped egg whites into the mascarpone cream. Stop folding once no white streaks remain.

  6. Pour
    • cold coffee
    • ladyfinger biscuits

    Pour 300 ml cold coffee into a shallow dish. Briefly dip ladyfinger biscuits one at a time.

  7. Arrange
    • ladyfinger biscuits
    • mascarpone cheese

    Arrange soaked ladyfinger biscuits in the rectangular baking dish. Spread half of the mascarpone cream over them.

  8. Layer
    • ladyfinger biscuits
    • cold coffee
    • mascarpone cheese

    Make a second layer with the remaining soaked ladyfinger biscuits. Spread the remaining mascarpone cream evenly on top.

  9. Refrigerate

    Cover the tiramisu and refrigerate it for at least 120 minutes. Chill overnight for the best texture.

  10. Dust
    • unsweetened cocoa powder

    Dust 12 g unsweetened cocoa powder over the chilled tiramisu. Serve cold.

Tiramisu by @claire_regale

30 min

8 servings

🥚

4 large

Eggs

🍬

150 g

Sugar

🍬

16 g

Vanilla sugar

🧂

1 g

Salt

🧀

500 g

Mascarpone

🌾

300 g

Ladyfinger biscuits

☕

300 ml

Cold coffee

🍫

12 g

Unsweetened cocoa powder

Preparation Steps

  1. Step 1/10

    Separate the 4 eggs, placing the yolks in one mixing bowl and the whites in another.

    🥚eggs
    🥣mixing bowl

  2. Step 2/10

    Add 150 g granulated sugar and 16 g vanilla sugar to the egg yolks. Whisk until pale and smooth.

    🥚egg yolks
    🍬granulated sugar
    🍬vanilla sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/10

    Add 500 g mascarpone cheese to the sweetened yolks. Whisk for 5 minutes until the cream is smooth.

    🧀mascarpone cheese
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Add 1 g salt to the egg whites. Beat them until stiff peaks form.

    🥚egg whites
    🧂salt
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Fold the whipped egg whites into the mascarpone cream. Stop folding once no white streaks remain.

    🥚egg whites
    🧀mascarpone cheese
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Pour 300 ml cold coffee into a shallow dish. Briefly dip ladyfinger biscuits one at a time.

    ☕cold coffee
    🌾ladyfinger biscuits
    🥣shallow dish

  7. Step 7/10

    Arrange soaked ladyfinger biscuits in the rectangular baking dish. Spread half of the mascarpone cream over them.

    🌾ladyfinger biscuits
    🧀mascarpone cheese
    🍳rectangular baking dish
    🥄rubber spatula

  8. Step 8/10

    Make a second layer with the remaining soaked ladyfinger biscuits. Spread the remaining mascarpone cream evenly on top.

    🌾ladyfinger biscuits
    ☕cold coffee
    🧀mascarpone cheese
    🍳rectangular baking dish
    🥄rubber spatula

  9. Step 9/10

    Cover the tiramisu and refrigerate it for at least 120 minutes. Chill overnight for the best texture.

    🍳rectangular baking dish

  10. Step 10/10

    Dust 12 g unsweetened cocoa powder over the chilled tiramisu. Serve cold.

    🍫unsweetened cocoa powder
    🧺fine sieve
    🍳rectangular baking dish

Composition

Ingredients

Types

Eggs, Sweeteners, Seasonings, Bakery, Beverages, Chocolate

Ingredients

Eggs, Sugar, Vanilla sugar, Salt, Mascarpone, Ladyfinger biscuits, Cold coffee, Unsweetened cocoa powder

Notes

Eggs (separated into whites and yolks), Salt (for the egg whites), Ladyfinger biscuits (quantity not given), Cold coffee (quantity not given, for soaking the biscuits), Unsweetened cocoa powder (quantity not given, for dusting on top)

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

460 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 48g, Sugars: 35g, Fat: 25g, Saturated fat: 14g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 2.1mg, Potassium: 175mg, Sodium: 125mg

Vitamins

Vitamin A: 245µg, Vitamin D: 1.1µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, shallow dish, rectangular baking dish, fine sieve

Appliances

Refrigerator, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Ramadan, Family meal, Celebration, Dinner party

Origin

Source

Platform

instagram

Original Creator

@claire_regale

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Airy, Soft, Moist

Flavors

Coffee, Sweet, Creamy, Cocoa, Vanilla, Slightly bitter

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the recipe contains raw eggs and dairy), fridge : 3 days (Keep tightly covered,Store at or below 4°C), freezer : 30 days (Freeze tightly wrapped before cocoa dusting,Thaw overnight in the refrigerator)