Rye Free Classic Tiramisu

Total time4 hr 30 min

Prep time30 min

Cook time0 min

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Ingredients

9 servings

For the mascarpone cream

6 pasteurized egg yolks
¾ cup granulated sugar, divided
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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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