Martha Stewart's Tiramisu | Martha Bakes Recipes

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and calories, while cream cheese is often more affordable.

ladyfingers

🥗Healthier: whole grain ladyfingers

💰Cheaper: sponge cake

Whole grain options provide more fiber, and sponge cake can be a budget-friendly substitute.

Beat 6 egg yolks with 11 tablespoons of sugar until light and fluffy.

In another bowl, prepare 6 egg whites and sprinkle with 1 tablespoon of granulated sugar to beat until fluffy.

Fold 1.25 cups of flour into the egg yolk mixture, using a rubber spatula or a mixer.

Fold in the beaten egg whites into the flour and egg yolk mixture until combined.

Preheat the oven to 350 degrees Fahrenheit.

Pipe the batter onto two baking sheets lined with parchment paper, using a pastry bag with a half-inch round tip.

Sprinkle the piped ladyfingers with powdered sugar before baking.

Bake the ladyfingers in the preheated oven for about 15 minutes.

Grind biscotti or amaretti in a food processor for a crunchy texture in the tiramisu.

In a bowl, mix 1 pound of mascarpone with 1 cup of sugar and 8 large egg yolks until combined.

Fold in the ground cookie crumbs and the fluffy egg whites from the previous step.

Prepare freshly brewed cooled espresso and mix in 2 tablespoons of coffee liqueur.

Soak the ladyfingers quickly in the coffee liqueur until the surface is covered.

Spread a layer of the mascarpone mixture over the soaked ladyfingers in a dish.

Add another layer of soaked ladyfingers on top of the mascarpone mixture.

Top with a layer of whipped cream flavored with confectioners sugar and vanilla.

Chill the assembled tiramisu in the refrigerator for several hours or preferably overnight.

Grate milk chocolate over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens