This tiramisu recipe was originally created by Cook Culture. Our friend Mitch of BCause made a very entertaining video while making it, so we had to share the recipe here, too.
Full creative freedom in what espresso you use here, but we recommend either 2x Instant Coffee pouches or our 1936 Espresso. Of course, you can use our Decaf Instant or Mile Zero Decaf, too.
Ingredients:
6 large eggs
1 cup sugar
1 1⁄4 cup mascarpone (room temp, 284g)
2-7 oz packages Italian lady fingers
(Savoiardi)
1 cup cold espresso
1 oz Cocoa powder
Method
Brew your espresso and place in the fridge to cool.
1) Combine egg yolks and sugar in the top pot of a double boiler, over boiling water.
2) Reduce heat to low, and cook for about ten minutes, stirring constantly. This is
your sabayon.
3) Remove from the heat and whip yolks until thick and lemon-coloured.
4) Add Mascarpone to whipped yolks, beat until combined.
5) In a separate bowl whip egg whites to stiff peaks.
6) Gently fold the whipped egg whites in the mascarpone sabayon mixture and set
aside.
7) Dip the lady fingers into the cold espresso just long enough to get them wet but
not soaked.
8) Arrange in the bottom of whatever you are using to serve. Either 9 inch baking dish
or in individual glasses.
9) Spoon mascarpone mixture on top to make second layer.
10) Repeat with another layer or two.
11) Set in fridge for four hours or overnight
12) Dust with Cocoa before serving. Enjoy!