Tiramisu Two Ways Recipe
Lady fingers, mascarpone, cocoa, espresso bomba
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Ingredients
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Tiramisu Base Ingredients
Espresso Bomba Ingredients
Method
Tiramisu Preparation
- 1
Prepare the Mascarpone Mixture
In a large mixing bowl, whisk the egg yolks and granulated sugar together until they become pale and creamy. Gently fold in the mascarpone cheese and vanilla extract until smooth.
- 2
Dip Lady Fingers
In a shallow dish, pour the espresso coffee. Quickly dip each lady finger into the espresso, ensuring they are soaked but not soggy.
- 3
Layer the Tiramisu
In a rectangular dish, create a layer of dipped lady fingers. Spread half of the mascarpone mixture over the lady fingers. Repeat with another layer of dipped lady fingers and the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours, preferably overnight.
- 4
Finish with Cocoa
Before serving, dust the top of the tiramisu with cocoa powder using a fine sieve.
Espresso Bomba Preparation
- 5
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.
- 6
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks form.
- 7
Combine Mixtures
Gently fold the melted chocolate into the whipped cream until well combined. Add the espresso coffee and fold gently until just incorporated.
- 8
Chill the Bomba
Transfer the espresso bomba mixture into a mold or small cups and freeze for at least 3 hours, or until firm.