Amazing Tiramisu

Recipe by .rox2217
READY IN: 4hrs 40mins
SERVES: 12-15




  • In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
  • Transfer the mixture to the bowl of an electric mixer.
  • Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
  • In a chilled large mixing bowl, beat the cream to stiff peaks.
  • Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
  • In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
  • With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
  • Add about 1 cup of the beaten egg whites and fold gently until blended.
  • Add the remaining egg whites and fold gently until the mixture is smooth and blended.
  • One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
  • Continue to form a complete layer.
  • Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
  • Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
  • Dust the Tiramisù with cocoa powder to create a rich, dark topping.
  • Refrigerate at least 4 hours or up to 1 day before serving.