Blitz Tiramisu

1. Make the cream

• Whisk the egg yolks and sugar together until the mixture becomes pale and creamy.

• Gently fold in the mascarpone until smooth.

2. Prepare the coffee

• Let the coffee cool completely.

• Add amaretto if using.

3. Assemble

• Quickly dip each ladyfinger into the coffee (don’t soak too long).

• Arrange a layer of soaked ladyfingers in a dish.

• Spread half of the mascarpone cream over them.

• Repeat with another layer of ladyfingers and the remaining cream.

4. Chill

• Refrigerate for at least 4 hours (preferably overnight).

5. Serve

• Dust the top with cocoa powder just before serving.

Tips

• If you want to avoid raw eggs, gently heat the egg yolk–sugar mixture over a water bath while whisking (like a sabayon).

• For extra lightness, you can fold in a bit of whipped cream (optional, still no egg whites).

• Skip the alcohol for an alcohol-free version.