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Ingredients
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Tiramisu Base
Mascarpone Filling
Topping
Method
Tiramisu Base Preparation
- 1
Brew Espresso
Brew 240 ml of strong espresso coffee and allow it to cool to room temperature.
- 2
Mix Coffee and Liqueur
In a shallow dish, combine the cooled espresso with 60 ml of coffee liqueur and 50 g of sugar. Stir until the sugar is dissolved.
- 3
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Layer the soaked ladyfingers in a rectangular dish, covering the bottom completely.
Mascarpone Filling Preparation
- 4
Whisk Egg Yolks
In a mixing bowl, whisk the 4 egg yolks and 100 g of sugar together until the mixture is pale and creamy.
- 5
Add Mascarpone
Gently fold in the 500 g of mascarpone cheese and 1 tsp of vanilla extract into the egg yolk mixture until smooth.
- 6
Whip Cream
In a separate bowl, whip the 240 ml of heavy cream until stiff peaks form.
- 7
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture until fully combined.
Assembly and Topping
- 8
Layer Mascarpone Filling
Spread half of the mascarpone filling over the layer of soaked ladyfingers in the dish.
- 9
Add Another Layer of Ladyfingers
Repeat the process by dipping more ladyfingers in the coffee mixture and layering them on top of the mascarpone filling.
- 10
Top with Remaining Filling
Spread the remaining mascarpone filling over the second layer of ladyfingers.
- 11
Chill Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 12
Dust with Cocoa
Before serving, dust the top with 30 g of cocoa powder and sprinkle with dark chocolate shavings if desired.
