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Ingredients
- 5 tablespoons sugar
- 3 eggs
- 350 g mascarpone cheese
- 200 g Langue de Chat biscuits
- A pinch of cocoa powder
Instructions
- Separate the egg yolks from the egg whites.
- Beat the egg yolks with the sugar until the mixture becomes pale and creamy.
- Add the mascarpone cheese and mix until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture.
- Arrange a layer of Langue de Chat biscuits in a serving dish.
- Spread half of the mascarpone mixture over the biscuits.
- Add another layer of biscuits and cover with the remaining cream mixture.
- Refrigerate for at least 4 hours, or overnight for the best texture.
- Before serving, dust the top with a pinch of cocoa powder.
Tips
- Chill the tiramisu overnight for a richer flavor and firmer texture.
- Fold the egg whites gently to keep the dessert light and airy.
- Use high-quality mascarpone cheese for the creamiest results.
- For extra flavor, lightly dip the biscuits in coffee before layering.
- Serve cold and garnish with additional cocoa powder if desired.
- Store covered in the refrigerator for up to 3 days.
