☕ Ingredients

• 200 g ladyfinger biscuits

• 250 g mascarpone

• 3 eggs (separated)

• 70 g sugar

• 250 ml strong brewed coffee (cooled)

• 1–2 tbsp Amaretto (to taste)

• Unsweetened cocoa powder (for topping)

👩‍🍳 Instructions

1. Prepare the coffee soak
Brew strong coffee and let it cool completely.
Mix the coffee with a splash of Amaretto and set aside.

2. Prepare the egg mixture
Whisk the egg yolks with sugar until pale, thick and creamy.
Add mascarpone and mix until smooth and lump-free.

3. Whip the egg whites
In a clean bowl, whip the egg whites until stiff peaks form.
Gently fold them into the mascarpone mixture using a spatula,
keeping the cream light and airy.

4. Soak the ladyfingers
Quickly dip the ladyfingers into the coffee–Amaretto mixture.
Do not oversoak — they should be moist, not soggy.

5. Layer the tiramisu

• First layer: coffee-soaked ladyfingers

• Second layer: mascarpone cream

Repeat the layers if desired, finishing with cream on top.

6. Finish & chill
Generously dust the top with unsweetened cocoa powder.

7. Rest time
Refrigerate for at least 4 hours (overnight is best)
to allow the flavors to fully develop.

Enjoy✨