Perfect Homemade Tiramisu
This Tiramisu serves up to 8 generous portions of pure indulgence. With its signature layers of mascarpone cream, coffee-soaked ladyfingers, and a dusting of cocoa, it's everything you love about the classic Italian dessert—but with a splash of Mauritian flair.
Ingredients
- 750 g mascarpone
- 120 g sugar
- 5 eggs
- 300 g ladyfingers 3 x 12 pieces
- 300 g strong coffee mixed with local light rum
Instructions
- Prepare the Egg Mixture: Separate the egg whites from the yolks. In a mixing bowl, whisk the yolks with 60 g of sugar until the mixture is light and fluffy.
- Incorporate the Mascarpone: Lower the speed of your hand mixer and add the mascarpone cheese, one spoonful at a time, until smooth and well-combined.
- Whip the Egg Whites: In a separate bowl, whisk the egg whites with the remaining 60 g of sugar until stiff peaks form.
- Fold Gently: Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Be careful not to overmix to keep the cream light and airy.
- Layer the Tiramisu: Dip the ladyfingers briefly into the coffee-rum mixture and place them at the base of your dish. Cover with a layer of the mascarpone cream. Repeat the process, alternating layers of soaked ladyfingers and cream until you reach the top of your dish.
- Finishing Touch: Smooth the top layer and dust generously with cocoa powder.
- Chill and Serve: Refrigerate for at least 4 hours, or ideally overnight, before serving.