Step-by-Step Instructions

Prepare the Egg Mixture

In a clean bowl, whisk the egg yolks with sugar until pale and creamy (about 3-4 minutes).

Fold in the mascarpone cheese gently until smooth.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Beat Egg Whites

Whisk the egg whites in another clean bowl until stiff peaks form.

Combine the Layers

Carefully fold the whipped cream into the mascarpone mixture.

Gently incorporate the beaten egg whites into the mascarpone cream, taking care not to deflate the mixture.

Prepare the Coffee Soak

Mix the brewed espresso with coffee liqueur in a shallow dish.

Assemble the Tiramisu

Dip each ladyfinger briefly into the coffee mixture (don’t oversoak). Line the bottom of your baking dish with a layer of soaked ladyfingers.

Spread half the mascarpone cream mixture evenly over the ladyfingers.

Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.

Chill and Serve

Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.

Dust generously with cocoa powder before serving.

Variations

Alcohol-Free

Skip the liqueur; replace it with vanilla or almond extract for added flavor.

Gluten-Free

Use gluten-free ladyfinger cookies or homemade sponge cake.

Vegan

Replace mascarpone with a vegan cream cheese alternative. Substitute whipped coconut cream for heavy cream, and use plant-based ladyfingers.

Decaffeinated

Use decaf espresso to make it kid-friendly.