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Ingredients
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Tiramisu Base
Method
Preparation
- 1
Make the Sabayon
In a heatproof bowl, whisk together egg yolks and granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is pale and thick, about 8-10 minutes. Remove from heat and let cool slightly.
- 2
Combine with Mascarpone
Gently fold the mascarpone cheese into the cooled sabayon until smooth and combined.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until fully combined.
- 4
Prepare the Coffee Dip
Pour the cooled espresso into a shallow dish. Optionally, add a splash of coffee liqueur for extra flavor.
- 5
Layer the Tiramisu
Quickly dip each ladyfinger into the espresso, ensuring they are soaked but not soggy. Layer half of the soaked ladyfingers in the bottom of a serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- 6
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder.
