This incredibly easy to make Tiramisu is made authentically and requires no whip cream or beaten egg whites. It takes less than 30 minutes to make and makes a large batch in a 9 x 13 cake pan.
Brew strong coffee and cool. Add coffee liquor (if using).
Separate your egg yolks from the whites. (Saving the egg whites for a later use.)
Add egg yolks and powdered sugar to large mixing bowl. Using a standing mixer or hand held electric mixer, beat until light and creamy. About 3 minutes.
Add mascarpone cheese to the egg mixture and beat for about another 2 minutes until light and fluffy.
Dip lady fingers into cooled coffee one by one. Dip quickly, not letting them soak. Arrange half of cookies in bottom of 9 x 13 pan.
Spread half of the egg and marscapone mixture on top of the soaked lady fingers. Add another layer of soaked lady fingers and the remaining cream mixture.
Sprinkle with unsweetened cocoa cover with plastic wrap and refrigerate 4 hours or overnight.
Can be stored in refrigerator for up to 3 days.
Depending on the shape of your pan, round edges, square edges etc, you may have a few cookies left over.
Use fresh eggs! (Salmonella in eggs has always been rare, and it’s gotten even rarer but to avoid any concern, best to use the freshest eggs available.
Marscapone cheese is found near the cream cheese and readily available in most store. We found ours at Trader Joes.
Use the crispy cookie variety of Lady Fingers, opposed to the soft ones. Thinly sliced sponge cake, angel food cake or even pound cake can be substituted for the lady fingers.
Store in the refrigerator for up to 3 days.