Chef Stefano’s Tiramisu

INGREDIENTS

5 EGGS

5 TBSP SUGAR
500 g MASCARPONE CHEESE
1 STEFANO PANETTONE,
SLICED INTO 2 cm PIECES
½ CUP ESPRESSO COFFEE
½ CUP OF MARSALA LIQUOR
COCOA POWDER,
AS NEEDED

 

 

INSTRUCTIONS (serves 6–8)

1. Separate egg whites from yolks. 
2. Whisk egg whites in a ceramic bowl until stiff peaks form.
3. In a separate bowl, whisk egg yolks and sugar thoroughly
until combined.
4. Add mascarpone and continue to whisk.
5. Gently fold in the eggs whites with a metal spoon.
6. Lay panettone slices in a single layer into a large bowl.

7. Combine coffee and Marsala in a small bowl,
and brush over panettone to dampen each slice.
8. Cover panettone with a generous layer of the cream mixture.
9. Repeat a layer of panettone, coffee mix, and
cream mix a further two times.
8: Dust with cocoa powder, cover well
and refrigerate over night.
9. Serve cold.

 


INGREDIENTS

5 EGGS


5 TBSP SUGAR

500 gm MASCARPONE CHEESE

1 STEFANO PANETTONE, SLICED INTO 2 cm PIECES

½ CUP ESPRESSO COFFEE

½ CUP OF MARSALA LIQUOR

COCOA POWDER, AS NEEDED

 

INSTRUCTIONS (SERVES 6-8)

1. Separate egg whites from yolks. 
2. Whisk egg whites in a ceramic bowl
until stiff peaks form.
3. In a separate bowl, whisk egg yolks and sugar thoroughly until combined.
4. Add mascarpone and continue to whisk.
5. Gently fold in the eggs whites with a metal spoon.
6. Lay panettone slices in a single layer into a large bowl.
7. Combine coffee and Marsala in a small bowl,
and brush over panettone to dampen each slice.
8. Cover panettone with a generous
layer of the cream mixture.
9. Repeat a layer of panettone, coffee mix,
and cream mix a further two times.
8: Dust with cocoa powder, cover well and refrigerate over night.
9. Serve cold.