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Ingredients
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Base Ingredients
Method
Preparation of the Base
- 1
Prepare the Coffee
Brew 1 cup of strong coffee and let it cool to room temperature. If desired, stir in the coffee liqueur for added flavor.
- 2
- 3
Make the Egg Yolk Mixture
In the bowl with the egg yolks, add the granulated sugar and vanilla extract. Whisk together until the mixture is pale and creamy.
- 4
Incorporate Mascarpone
Gently fold in the mascarpone cheese into the egg yolk mixture until smooth and well combined.
- 5
Whip the Egg Whites
In the bowl with the egg whites, use an electric mixer to beat them until stiff peaks form. This should take about 3-5 minutes.
- 6
Fold Egg Whites
Gently fold the whipped egg whites into the mascarpone mixture, taking care not to deflate the mixture.
Assembly of Tiramisu
- 7
Dip Ladyfingers
Quickly dip each ladyfinger into the cooled coffee, making sure not to soak them. Arrange a layer of dipped ladyfingers in the bottom of a rectangular dish.
- 8
Spread the Cream Mixture
Spread half of the mascarpone mixture over the layer of ladyfingers, smoothing it out evenly.
- 9
Add Another Layer
Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- 10
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight to allow the flavors to meld.
- 11
Serve and Garnish
Before serving, dust the top with cocoa powder. Cut into squares and serve chilled.