All-White Tiramisu
All-White Tiramisu
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All-White Tiramisu

25 MIN
2 H



  1. In a bowl, combine the espresso with 2 tbsp of the sugar. Add the milk. Refrigerate until ready to use.
  2. In a large bowl, beat the eggs, vanilla and ½ cup (105 g) of the sugar with an electric mixer until the mixture whitens and forms a ribbon as it falls for the beaters. Stir in the cheese.
  3. In a third bowl, whip the cream with the remaining sugar until stiff peaks form. With a spatula, gently fold the whipped cream into the cheese mixture.
  4. Quickly soak the cookies in the coffee mixture. Place a third of the cookies at the bottom of a 12-cup (3 litre) glass serving bowl, the rounded ends against the walls. Cover with a third of the cheese mixture and continue with the remaining cookies and cheese mixture. Sprinkle with the white chocolate shavings.
  5. Refrigerate for 2 hours or overnight.


Tiramisu is a recipe that can be prepared in advance. It is even better prepared the day before.


  1. The only thing I would do different, is whisk the egg yolks and egg whites separately. Add the whites after you see a ribbon. Gently fold it in, then gently fold in mascarpone. (Mascarpone should be at room temperature and whipped separately before adding). Tastes so good. Set is better after making the change above.

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