Tiramisu

Name: Tiramisu
Ingredients: 5 fresh eggs; 500 g mascarpone; 120 g sugar; 200 g ladyfingers (≈24 pieces); 300 ml strong coffee (3 tsp coffee + 300 ml water); 3 tbsp cognac (or liqueur, brandy); cocoa powder for dusting

By popular request, here is my tiramisu recipe — a delicious Italian dessert made with creamy cheese and sponge cookies soaked in the rich aroma of coffee and cognac. A standard classic recipe calls for Italian mascarpone cheese, eggs, sugar, ladyfinger cookies, and strong coffee with cognac for soaking. Just about every recipe I've come across differs only in the ratio of mascarpone, eggs, and sugar. In my opinion, the ideal ratio is 5 eggs per 500 g of mascarpone — this keeps the dessert from being too rich while still making it wonderfully airy and delicate. You can adjust the amount of sugar to your taste; I find 120 g of sugar to be just right. Since this dessert is so light and airy, it's nearly impossible to slice — so I recommend serving tiramisu in individual wide dessert glasses or goblets. It looks beautiful, elegant, and of course absolutely delicious! This amount of ingredients yields 8 servings of 250 ml each.

Ingredients:

5 fresh eggs
500 g mascarpone
120 g sugar
200 g ladyfingers (≈24 pieces)
300 ml strong coffee (3 tsp coffee + 300 ml water)
3 tbsp cognac (or liqueur, brandy)
cocoa powder for dusting

How to cook tiramisu

Thoroughly wash the eggs with hot soapy water and dry them. Separate the whites from the yolks. Beat the egg whites until stiff, firm peaks form.

Beat the yolks with the sugar until the mixture is noticeably lighter in color and has significantly increased in volume.

Add the mascarpone to the yolk mixture and gently fold it in with a spatula or spoon, making sure to smooth out any lumps of cheese.

Then fold in the whipped egg whites in two or three additions, continuing to gently fold from the bottom up with a spatula. The result should be a light, airy cream.

Brew the coffee and let it cool completely (it's best to do this ahead of time), then add the cognac and stir to combine.

Next, quickly dip each ladyfinger into the coffee for just a moment with a swift motion (it's actually better not to submerge them fully — just dip the sugared side). Then shake off any excess liquid.

Spoon a couple tablespoons of cream into the bottom of an individual glass or dessert cup.

Add a layer of soaked ladyfingers on top (if they don't fit whole, it's better to break them into pieces that fit).

Follow with a layer of cream to completely cover the ladyfingers.

Then add a second layer of soaked ladyfinger pieces.

Then another layer of cream, once again fully covering the cookies.

Here's what it looks like from the side.

Dust with cocoa powder through a fine-mesh sieve. Refrigerate for at least 4–5 hours to let it set, but overnight is best — tiramisu is at its most delicate and delicious the next day.