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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Espresso
Brew the espresso coffee and let it cool to room temperature.
- 2
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks form.
- 3
Combine Mascarpone and Vanilla
In another bowl, combine the mascarpone cheese and vanilla extract. Mix until smooth.
- 4
Fold in Cream
Gently fold the whipped cream into the mascarpone mixture until well combined.
- 5
Prepare the Ladyfingers
If using, mix the cooled espresso with the coffee liqueur. Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- 6
Layer the Tiramisu
In a suitable dish, create a layer of soaked ladyfingers, followed by a layer of the mascarpone mixture. Repeat the layers until all ingredients are used, finishing with mascarpone on top.
- 7
Freeze
Sprinkle cocoa powder over the top layer and cover with plastic wrap. Freeze for at least 4 hours or until semi-frozen.
- 8
Serve
Remove from the freezer and let sit for a few minutes before slicing and serving. Enjoy your semi-frozen tiramisu!
