Classic Alcohol-Free 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. Whisk gently until smooth and fully combined; do not overmix.

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 preserve as much air as possible.

6. 6

   Pour the cooled espresso into a shallow dish. Dip each ladyfinger briefly into the espresso for about 1 second per side; avoid soaking them until soggy.

7. 7

   Arrange half of the dipped ladyfingers in a single layer in the bottom of a serving dish approximately 20 cm square.

8. 8

   Spread half of the mascarpone cream evenly over the ladyfingers.

9. 9

   Add another layer using the remaining dipped ladyfingers, then cover evenly with the remaining mascarpone cream.

10. 10

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

11. 11

    Sift the unsweetened cocoa powder evenly over the surface immediately before serving. Keep chilled until ready to serve.