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Tiramisu
Classic no-bake tiramisu with a light mascarpone cream folded with whipped egg whites, layered with coffee-dipped langues de chat cookies. Make 2–3 layers in any dish; for a bigger batch scale everything up together (e.g. 6 eggs, 6 tbsp sugar, 375 g mascarpone). Chill at least a few hours, ideally overnight so the cookies soften. Uses raw eggs, so use very fresh ones. Nutrition is an estimate.
0 of 11 steps done — tap a step to check it off as you cook
1
Brew 250 mlStrong Coffee in advance and let it cool to room temperature. Take 250 gMascarpone out of the fridge 20–30 minutes before you start.
2
Separate 4Egg into two bowls. Make sure no yolk gets into the whites, or they won't whip.
3
Beat the yolks with 4 tbspSugar (heaped) using a mixer until pale yellow, almost white.
4
Add the mascarpone and stir with a wooden spoon until smooth, with no lumps.
5
Whip the egg whites with the mixer until foamy and almost stiff.
6
Gently fold the whites into the mascarpone mixture with the wooden spoon. Don't stir hard, or the cream turns runny again.
7
Spread a thin layer of cream over the bottom of your dish.
8
Quickly dip 150 gLangues de Chat Cookies one at a time in the coffee on both sides (briefly, or they fall apart) and lay them in a single layer over the cream.
9
Cover with a layer of cream, then repeat cookies and cream until you have 2–3 layers, finishing with cream.
10
Chill for at least a few hours, preferably overnight.
11
Just before serving, dust with 1 tbspCocoa Powder and/or grate over 20 gDark Chocolate (either or both).