General
No-Bake Tiramisu with Mascarpone and Ladyfingers
Mascarpone-egg cream layered with coffee-soaked ladyfingers and chilled for 4 hours. It contains raw eggs, so use pasteurized or raw-safe eggs.
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Method
9 clear steps
- 1
Separate the eggs into two clean bowls. Use pasteurized eggs or eggs sold as safe to eat raw, because this dessert is not cooked.
- 2
Whip the whites with 10 g of the sugar to wet (soft) peaks.
- 3
Whisk the yolks, adding the remaining 40 g sugar in 3 additions, until smooth.
- 4
Mix 450 g mascarpone into the yolks in 3 additions until smooth, then mix in the 35 ml rum if using.
- 5
Fold the whipped whites into the yolk-mascarpone mixture in 3 additions.
- 6
Dip the ladyfingers briefly on both sides in the 350 ml cooled espresso and lay them flat in the container.
- 7
Alternate 2 layers of cream with 2 layers of soaked ladyfingers; adjust to the height of your container.
- 8
Refrigerate for 4 hours. Keep it refrigerated until serving and do not leave it out for more than 2 hours.
- 9
Sift 10 g cocoa powder over the top and serve.
