Classic Tiramisu Recipe

In a medium bowl, whip the heavy cream until it is firm and refrigerate.

In a large bowl, beat the egg yolks with the ⅓ cup of sugar until light in color.

In another bowl, using a whisk or an electric handheld mixer, beat the egg whites until they hold soft peaks.

Add the remaining 1 tablespoon of sugar to the whites and beat until they’re firm and glossy.

Using a rubber spatula, fold the whipped cream into the beaten yolk-and-sugar mixture, then fold in the mascarpone and ⅓ of the beaten egg whites.

Gently fold in the remaining egg whites.

Pour the espresso into a shallow bowl.

Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of an 8×10-inch or 8×11-inch glass or ceramic baking dish.

Spoon ½ of the mascarpone mixture over the ladyfingers and spread it in a smooth and even layer.

Dip both sides of the remaining ladyfingers in the espresso and arrange them on top.

Spread the remaining mascarpone mixture over the ladyfingers in a smooth and even layer.

Cover and refrigerate the tiramisu overnight.

Just before serving, sift the cocoa powder over the top of the tiramisu.

Cut the tiramisu into squares and serve.