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Ingredients
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Base Ingredients
Method
Preparation
- 1
Prepare the Coffee Mixture
Brew a strong cup of coffee and let it cool to room temperature. If desired, mix in coffee liqueur for added flavor.
- 2
Separate the Eggs
Carefully separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in another bowl.
- 3
Mix the Egg Yolks and Sugar
Add granulated sugar to the egg yolks and whisk until the mixture is creamy and pale in color.
- 4
Add Mascarpone and Vanilla
Gently fold in the mascarpone cheese and vanilla extract until fully combined and smooth.
- 5
Whip the Egg Whites
Using an electric mixer, whip the egg whites until stiff peaks form. Gradually fold the whipped egg whites into the mascarpone mixture until no white streaks remain.
Assembly
- 6
Dip the Ladyfingers
Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they are soaked but not soggy.
- 7
Layer the Ingredients
In a rectangular dish, place a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.
- 8
Repeat Layers
Add another layer of dipped ladyfingers over the mascarpone mixture, followed by the remaining mascarpone mixture on top.
Finishing Touches
- 9
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 10
Serve and Dust with Cocoa
Before serving, dust the top with cocoa powder using a fine sieve. Cut into squares and serve chilled.