07/27/2026
✨ Homemade Tiramisu ✨
Ingredients
• 6 egg yolks (room temperature)
• 6 egg whites (room temperature)
• 500 mL Saputo mascarpone
• ⅓ cup organic cane sugar
• ¼ tsp sea salt
• 2 tsp vanilla extract
• 2-4 cups of strong brewed coffee, cooled
• ¼ cup Kahlúa (for the mascarpone)
• ¼ cup Kahlúa (for the coffee)
• Camino Dutch Process cocoa, for dusting between layers
• Ladyfingers
Directions
1. Bring the eggs to room temperature. Brew the coffee and let cool.
2. In a bowl, blend the mascarpone, ¼ cup Kahlúa, and sea salt. Refrigerate.
3. Separate the egg yolks and whites. Make sure the bowl for the egg whites is completely clean and free of any fat or yolk, or they won’t whip properly.
4. Boil a pot of water with about an inch of water. Let simmer on med heat.
5. In a stainless steel mixing bowl that fits perfectly over your pot, whisk together the egg yolks and sugar (or use a double boiler). *Make sure the bowl doesn’t touch the water*. Beat with a hand mixer until pale yellow, thick, and ribbon-like, about 5 minutes. Continue beating off the heat if needed until you reach the desired consistency. Mix in the vanilla, then fold into the mascarpone mixture. Return to the fridge.
6. Whip the egg whites for a few min until stiff peaks form. Gently fold them into the mascarpone mixture with a large spatula until smooth and fully combined.
7. Mix the cooled coffee with the remaining ¼ cup Kahlúa.
8. Assemble by quickly dipping each ladyfinger into the coffee mixture, layer in dish, spread with the mascarpone cream, and dusting generously with cocoa. Repeat the layers, finishing with cocoa on top.
9. Unfortunately, refrigerate overnight before serving.
Enjoy this highly metabolic dessert, you’re welcome 🫶