This tiramisu is so easy because it includes absolutely zero bake time! Instead, it is made with the traditional Italian tiramisu method of folding the whipped eggs into the mascarpone. This cream is then paired with coffee-soaked ladyfingers and sprinkled with cocoa powder for a decadent, simple, 15-minute dessert.

– Pasteurized eggs – Sugar – Dry marsala wine – Mascarpone cheese – Lady finger biscuits – Espresso coffee – Cocoa powder

Separate the egg whites from the yolks.

Using the mixer, beat the yolks until light yellow and combine the sugar into the mix.

Work in the marsala wine and mascarpone cheese. Whip the egg whites into a fluffy mixture and fold that into the first mixture.

Dunk the lady fingers into the espresso for a second each, then add them to the baking dish.

Layer the filling and lady fingers then top it with a light covering of cocoa powder.

Let the tiramisu cool for about 3 hours before serving!

The Foreign Fork 

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