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Ingredients
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Ingredients
Method
Directions
Prepare the Espresso
Brew the espresso coffee and let it cool to room temperature.
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.
Combine Mascarpone and Vanilla
In another bowl, combine the mascarpone cheese and vanilla extract. Mix until smooth.
Fold in Cream
Gently fold the whipped cream into the mascarpone mixture until well combined.
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.
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.
Freeze
Sprinkle cocoa powder over the top layer and cover with plastic wrap. Freeze for at least 4 hours or until semi-frozen.
Serve
Remove from the freezer and let sit for a few minutes before slicing and serving. Enjoy your semi-frozen tiramisu!