Tiramisù Recipe
ladyfingers | mascarpone | espresso | rum | cocoa powder
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Ingredients
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Base Ingredients
Liquid Ingredients
Sweeteners and Flavorings
Topping
Method
Preparation
Brew the Espresso
Brew 250 ml of espresso coffee and allow it to cool to room temperature.
Mix Espresso and Rum
In a shallow dish, combine the cooled espresso with 60 ml of dark rum. Stir gently to mix.
Prepare the Mascarpone Mixture
In a large mixing bowl, combine 500 grams of mascarpone cheese, 100 grams of granulated sugar, and 1 tsp of vanilla extract. Mix until smooth and creamy.
Assembling Tiramisu
Dip the Ladyfingers
Quickly dip each ladyfinger into the espresso-rum mixture, ensuring they are soaked but not soggy.
Layer the Ingredients
In a rectangular dish, arrange half of the soaked ladyfingers in a single layer. Spread half of the mascarpone mixture over the ladyfingers.
Repeat the Layers
Repeat the process with the remaining ladyfingers and mascarpone mixture to create a second layer.
Finishing Touches
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Dust with Cocoa Powder
Before serving, dust the top of the tiramisu with 30 grams of cocoa powder. If desired, grate 30 grams of dark chocolate over the top for extra richness.