Name: Tiramisu with Espresso Coffee Sauce
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Italiana
Ingredients: 2 egg whites; mixed berries, and mint leaves (for decoration); 3 egg yolks; 100 grams sugar; 400 grams mascarpone cheese; 200 grams ladyfingers; 250 milliliters espresso coffee; 120 milliliters coffee liqueur; 200 grams couverture chocolate; cocoa powder, for sprinkling; 500 milliliters espresso coffee, for the coffee sauce; 150 grams sugar, for the coffee sauce

Preparation

20 mins

Medium

Ladyfingers: Preheat the oven to 200° C. Separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the yolks with the sugar until they are thick and pale. Gradually add the sifted flour mixed with the baking powder using a plastic spatula, folding gently to combine. Finally, fold in the beaten egg whites into the previous mixture gradually. Line a baking sheet with parchment paper and pour our mixture onto the sheet, spreading it evenly with the help of an offset spatula. Bake for 14 to 18 minutes, until the sponge is slightly golden. Let it cool in a place without drafts so that our sponge remains soft and does not dry out. For the Tiramisu: In a bowl, whip the egg whites until stiff and set aside. In another bowl, beat the yolks with the sugar until thick and pale. At this point, gradually add the mascarpone while continuing to beat, until all the cheese is incorporated. Finally, fold in the whipped egg whites and mix well.