I love homemade tiramisu, but it is a little heavy sometimes to serve at the end of dinner, so I created this lighter version that uses more egg whites, and less cream and mascarpone cheese. We all love it!
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8 egg whites
4 egg yolks
200g icing sugar
150g whipping cream
seeds from inside 1 vanilla pod
very strong brewed coffee
1 packet Rich tea(® biscuits
1 (100g) bar dark chocolate with hazelnuts, grated
Method Prep:15min › Extra time:2hr chilling › Ready in:2hr15min
Beat the egg whites until stiff and set aside.
In a jug, beat the egg yolks with the icing sugar until pale. Add mascarpone, cream and vanilla seeds; beat well. When the mixture is very smooth, fold in the stiff egg whites to make a mousse.
Brew some strong coffee, and let it cool in a bowl. Dip each biscuit into the coffee, and layer on the bottom of a dessert dish (or place one into clear glasses if making individual desserts).
Spoon a layer of the mousse on top of the biscuits; sprinkle a layer of grated dark hazelnut chocolate on top. Add another layer of biscuits dipped in the coffee, then a layer of mousse and a layer of grated chocolate. Repeat until all the mousse has been used up, being careful to finish with grated chocolate on top.