Classic Alcohol-Free Coffee Tiramisu

Instructions

1. 1

   Separate the pasteurized egg yolks from the whites, placing them in two clean mixing bowls.

2. 2

   Add the granulated sugar to the egg yolks and whisk for 3–4 minutes, until the mixture is pale, thick, and creamy.

3. 3

   Add the mascarpone cheese and alcohol-free vanilla extract to the yolk mixture. Mix gently until smooth and evenly combined.

4. 4

   Using clean beaters, whip the egg whites until they form stiff peaks.

5. 5

   Fold the whipped egg whites into the mascarpone mixture in three additions, using gentle strokes to retain as much air as possible.

6. 6

   Pour the cooled espresso into a shallow dish. Quickly dip each ladyfinger into the espresso for about 1 second per side; do not allow them to become soggy.

7. 7

   Arrange 12 dipped ladyfingers in a single layer in the bottom of a serving dish approximately 20 × 20 cm in size.

8. 8

   Spread half of the mascarpone mixture evenly over the ladyfingers.

9. 9

   Dip the remaining 12 ladyfingers in the espresso and arrange them over the mascarpone layer.

10. 10

    Spread the remaining mascarpone mixture evenly over the top and smooth the surface.

11. 11

    Cover and refrigerate for at least 6 hours, preferably overnight, so the tiramisu can set and the flavors can develop.

12. 12

    Sift the unsweetened cocoa powder evenly over the chilled tiramisu immediately before serving.