Tiramisu is one of the most delicious and famous coffee desserts. This decadent dish can be found all over dessert menus but is rarely made at home! This is because of a few main reasons. Firstly, most of the online recipes are far too complicated. They include numerous ingredients and look too daunting. Secondly, there is confusion about what kind of coffee to use, how strong it should be, and where to get it. With the holidays approaching, I set out to demystify this dish, and equip you to bring delicious tiramisu to your next gathering. Here is your definitive guide.

This recipe serves about 12-15 people. It can be scaled up or down to meet your needs.

Ingredients:

• 6 eggs

• Sugar - ½ cup (120g) 

• Mascarpone - 30 oz (800g) 

• Savoiardi Biscuits/Ladyfingers -14 oz (2 packs) 

• Espresso - 8 oz (1 cup) (250g) (7 double shots) from your local Tala cafe

• Water - 8 oz (1 cup) (250g) 

• Cocoa Powder

Directions:

Tiramisu filling:

• To start out our cream mixture, separate your egg whites and yolks into two large bowls. 

• Beat the egg whites until they form stiff peaks.

• Beat the yolks and sugar together until the mixture turns to a pale yellow cream.

• Fold in egg whites and mascarpone into the egg yolks. This is your cream mixture.

Biscuits:

• Next, mix your espresso and water together.

• Pour some of your coffee mixture into a small, shallow dish. About two inches high. This is your dunking station for your lady finger/biscuits. Refill as needed to maintain the height of coffee in the dunking dish.

• For the best texture, dunk each lady finger on one side and flip it over to the other. This should be a swift action. No more than 1½ to 2 seconds for each biscuit.

Layering:

• Lay your biscuits sugar side down into a 9x13 dish.

• Cover the bottom of the dish with your biscuits.

• Add half of your cream mixture on top.

• Layer on your second tier of biscuits.

• Cover with the second half of your cream.

• Dust the cocoa powder on top.

• Let sit in the refrigerator overnight.

Voila!