8 Serves
76 Mins
35 g
18 g
17 g
Prepare the caramel sauce by heating sugar in a saucepan until golden brown, then set aside to cool slightly.
Ingredients, vitamins, and health benefits
Sugar
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
401 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
318 mg / 1,250 mgPotassium
381 mg / 4,700 mgSodium
737 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
40 mgNet Carbs
18 gAlcohol
0 g
Using an electric mixer, beat the eggs and sugar in a mixing bowl until pale and fluffy, then fold in the mascarpone cheese.
Briefly dip the ladyfinger biscuits into the strong espresso and arrange a single layer in the bottom of a glass baking pan.
Spread half of the mascarpone mixture over the ladyfingers and drizzle with a portion of the prepared caramel sauce.
Repeat the layers with the remaining ladyfingers, mascarpone mixture, and caramel sauce, then dust the top with cocoa powder.
Refrigerate the tiramisu for at least 26 minutes to allow the flavors to meld and the structure to set before serving.
Mascarpone cheese
Egg
Ladyfinger Biscuits
Espresso
Cocoa Powder
Vitamin A
154 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
401 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
318 mg / 1,250 mgPotassium
381 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
40 mgNet Carbs
14
g178
g26
g
Italian
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgAlcohol
0 g