Creamy Mascarpone Tiramisu Recipe

Ingredients−4servings+

• Egg yolks2
• Egg whites2
• Sugar (for ladyfingers)60g
• Vanilla extract2ml
• Cake flour70g
• Powdered sugaras needed
• Espresso60g
• Hot water (for coffee syrup)60g
• Sugar (for coffee syrup)15g
• Kahlúa1 tablespoon
• Heavy cream (for whipping)100g
• Sugar (for whipping cream)10g
• Egg yolks (for mascarpone cream)2
• Sugar (for syrup)40g
• Water (for syrup)30g
• Mascarpone cheese200g
• Cocoa powderas needed

Directions▶ Start cooking

1. Separate 2 eggs into yolks and whites.
2. Whip the egg whites, gradually adding 60g sugar in 3 additions, until stiff peaks form.
3. Add 2ml vanilla extract to the meringue and mix.
4. Add 2 egg yolks and mix until light in color.
5. Sift in 70g cake flour and gently fold from the bottom up until no dry streaks remain.
6. Transfer the batter to a piping bag and pipe plump, not flat, ladyfingers to fit the size of your tiramisu dish.
7. Sprinkle powdered sugar over the ladyfinger batter.
8. Bake in a preheated 170°C oven for 15 minutes to complete the ladyfinger cookies.⏱ 15m
9. Combine 60g espresso, 60g hot water, 15g sugar, and 1 tablespoon Kahlúa to make the coffee syrup, then let it cool.
10. Whip 100g heavy cream with 10g sugar until it forms a slightly firm, not too soft, cream.
11. Whip 2 egg yolks until light in color.
12. In a saucepan, combine 40g sugar and 30g water. Bring to a boil until the syrup reaches 118°C-120°C and is bubbling all over, then turn off the heat.
13. Gradually pour the hot syrup into the whipped egg yolks while continuing to whip until the mixture turns ivory in color.
14. Add 200g mascarpone cheese, softened beforehand, and mix until smooth.
15. Gently fold the 100g whipped heavy cream into the mascarpone mixture.
16. Lightly dip the ladyfinger cookies front and back into the coffee syrup.
17. Arrange the syrup-soaked ladyfinger cookies in the dish and fill gaps with mascarpone cream.
18. Add another layer of ladyfinger cookies and mascarpone cream.
19. Smooth the surface evenly, then refrigerate for at least 3 hours.⏱ 3h
20. Sprinkle cocoa powder over the tiramisu after removing it from the refrigerator to finish.

Tips

• It's important to whip the meringue until stiff peaks form.
• When mixing cake flour into the ladyfinger batter, gently fold from the bottom up until no dry streaks remain.
• When piping the ladyfinger batter, it's best to pipe them plump, not flat.
• Whip the heavy cream until it forms a slightly firm, not too soft, cream.
• When dipping ladyfinger cookies in coffee syrup, a light dip is sufficient.
• If mascarpone cheese is softened beforehand, it will mix well with the cream.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If the meringue doesn't whip to firm peaks, the ladyfinger batter will collapse.
• Overmixing when you fold in the cake flour deflates the meringue and leaves the ladyfingers tough.
• If the sugar syrup doesn't reach 118–120°C, the mascarpone cream may not stabilize properly.

🔄 Substitutions

• Instead of 1 tbsp Kahlúa, use 1 tbsp rum or brandy — or leave it out if you'd rather skip the alcohol.
• In place of 60 g espresso, you can use 60 g strongly brewed instant coffee.
• Instead of 2 ml vanilla extract, use 2 ml vanilla sugar, or simply omit it.

🎚️ Adjusting the taste

• Cut back on the 15 g sugar in the coffee syrup and the 10 g sugar for whipping the cream to dial down the sweetness.
• Omit the 1 tbsp Kahlúa or use less to adjust the alcohol content.

✔️ Verification notes

• Check that the meringue holds firm, upright peaks and that the sugar syrup has reached 118–120°C.
• When soaking the ladyfingers in the coffee syrup, make sure you dip them lightly rather than soaking them through.

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