Celestial Tiramisu

Allergens

Eggs, Dairy

Ingredients

• 4 large eggs, separated 3/4 cup granulated sugar, divided 1 cup mascarpone cheese 1 cup heavy cream 2 tablespoons unsweetened cocoa powder 2 cups brewed espresso or strong coffee, cold 2 (7 oz) packages gluten
• free ladyfingers 1/4 teaspoon kosher salt

Instructions

1. In a large bowl, whisk together egg yolks and 1/2 cup sugar until pale and creamy. Stir in mascarpone cheese until fully incorporated.
2. In a separate bowl, whip heavy cream with the remaining 1/4 cup sugar and kosher salt until stiff peaks form.
3. Gently fold whipped cream into the mascarpone mixture until well combined. Set aside.
4. In another large bowl, beat egg whites with a pinch of salt until they hold stiff peaks. Gradually add 1/4 cup sugar and continue beating until sugar is fully incorporated and the meringue holds stiff peaks.
5. Gently fold half of the meringue into the mascarpone mixture to lighten it, then fold in the remaining meringue gently but thoroughly.
6. In a shallow dish, spread cold espresso and dip ladyfingers quickly to moisten without falling apart. Arrange moistened ladyfingers on the bottom of a 9x13 inch glass serving dish.
7. Spread half of the mascarpone mixture evenly over the layer of ladyfingers, then dust with 1 tablespoon cocoa powder. Repeat with another layer of moistened ladyfingers and finish by spreading the remaining mascarpone mixture on top. Dust with the remaining 1 tablespoon cocoa powder.
8. Refrigerate for at least 4 hours or overnight before serving.

Chef’s Insight

To ensure the espresso soaks into the ladyfingers without making them soggy, dip them quickly before assembling the layers.

Notes

This recipe requires a careful touch when moistening the ladyfingers to prevent them from disintegrating.