Tiramisu

1. In a medium bowl, add your 3 egg whites and beat on medium-high speed until frothy (1–2 min). While mixing, stream in ¼ cup sugar. Continue to beat until mixture is glossy and stiff peaks form (3–5 min). Set aside.

2. In a large bowl, add the 6 egg yolks, ½ cup sugar, and 1 tsp vanilla. Beat on medium speed until light, fully combined, and glossy (1–2 min). Add in the mascarpone cheese and beat until fully incorporated.

3. Using a spatula, fold the whipped egg white meringue into the mascarpone cream mixture until just combined. Be careful not to overmix!

4. To make the coffee soak: Add the water and espresso powder to a shallow dish and stir to combine. Add the 1 Tbs sugar and optional amaretto and stir.

5. In an 8x8 dish, place a small dollop of the mascarpone cream on the base and spread. Take each ladyfinger and dip it into the coffee soak for ~1 sec per side. Immediately transfer to the dish and line the bottom of the dish in a single layer. You may need to break some of the ladyfingers to fit.

6. Add ½ of the mascarpone cream on top of the ladyfingers and spread evenly. Repeat the process with another layer of ladyfingers and the remaining mascarpone cream. Transfer the dish to the fridge for at least 4 hours (up to 24) to set.

7. When ready to serve, use a fine mesh sieve to dust the top with a thin, even layer of cocoa powder. Enjoy!
   

Recipe: @alessandrabakes

Photography: @alessandrabakes