Pecan Free Classic Tiramisu
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Learn more →Ingredients
9 servings
For the mascarpone cream
- 6 pasteurized egg yolks
- ¾ cup granulated sugar, divided
- 16 oz (2 cups) mascarpone cheese, cold
- 4 pasteurized egg whites
- ¼ tsp cream of tartar
For the assembly
- 1 ½ cups strong brewed espresso or very strong coffee, cooled to room temperature
- 3 tbsp dark rum or coffee liqueur
- 24–28 ladyfinger cookies (savoiardi)
- 3 tbsp unsweetened cocoa powder, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the pasteurized egg yolks and 1/2 cup of the granulated sugar until the mixture is pale yellow and thick, about 2–3 minutes. Add the cold mascarpone and beat with a hand mixer or stand mixer on medium speed until smooth and fully combined, about 1–2 minutes. Set aside.
- 2
In a separate clean, dry bowl, beat the pasteurized egg whites and cream of tartar with a hand mixer or stand mixer on medium-high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form, about 3–4 minutes.
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