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Tiramisu
The Veneto tiramisu: ladyfingers dipped in espresso, a cream of mascarpone, eggs and sugar, and unsweetened cocoa on top. No cooking, just time in the fridge.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Ladyfingers 300 g
- Mascarpone 500 g
- Whole egg, fresh 150 g
- Granulated sugar 120 g
- Espresso coffee 300 g brewed coffee, cooled
- Cocoa powder, unsweetened 25 g unsweetened, for the top
Steps
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1 Brew the espresso and let it cool in a wide bowl.
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2 Whisk the yolks with the sugar in the bowl with the butterfly: 4 min / speed 4, no heat.
4 min · speed 4 · butterfly · whipping
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3 Remove the butterfly and add the mascarpone a spoonful at a time: 40 sec / speed 3, until smooth.
40 sec · speed 3
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4 Whisk the egg whites to stiff peaks with the butterfly: 3 min / speed 3.5. Move them to a bowl.
3 min · speed 3.5 · butterfly · whipping
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5 Fold the egg whites into the mascarpone cream: 20 sec / speed 2, reverse, with the spatula.
20 sec · speed 2 · reverse
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6 Dip the ladyfingers in the coffee for a second per side and layer them in a dish with the cream, finishing with cream. Sift the unsweetened cocoa on top.
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7 Cover and rest in the fridge for at least 4 hours, better overnight.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 478 kcal | 283 kcal |
| Protein | 8.4 g | 5.0 g |
| Carbohydrate | 49.3 g | 29.2 g |
| Sugars | 33.0 g | 19.5 g |
| Fat | 28.1 g | 16.6 g |
| of which saturates | 18.1 g | 10.7 g |
| Fibre | 1.9 g | 1.1 g |
| Salt | 0.22 g | 0.13 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.