Traditional Italian Tiramisu made right. Ladyfingers soak in strong espresso. Mascarpone cream is made by whipping mascarpone, sugar and yolks. Ladyfingers and cream form layers. A cocoa dusting finishes this no-bake classic dessert.
Brew strong espresso. Stir sugar and liqueur into the hot espresso. In two bowls, separate the egg mixture - yolks in one, whites in the other.
Whisk the yolks and sugar until smooth and creamy, then gently fold in the mascarpone.
In another bowl, beat the egg whites with the remaining sugar until stiff. Gently fold the beaten egg whites into the mascarpone cream.
Spread 2 tablespoons of cream in a baking dish. Dip the ladyfingers in the coffee essence and begin layering them evenly on the bed of cream.
For the final layer, dust the tiramisu generously with sifted cocoa powder.