Tiramisù In Gondola Recipe
ladyfingers | mascarpone | espresso | rum | cocoa powder
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Ingredients
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Base Ingredients
Coffee Mixture
Topping
Method
Preparation of Coffee Mixture
Brew the Espresso
Brew 300 ml of strong espresso coffee and allow it to cool to room temperature.
Mix with Rum
In a shallow dish, combine the cooled espresso with 50 ml of rum, mixing well to combine.
Mascarpone Mixture
Prepare the Mascarpone
In a large mixing bowl, add 500 grams of mascarpone cheese. Using a spatula or a whisk, gently mix until smooth and creamy.
Assembling the Tiramisu
Dip Ladyfingers
Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Place them in a single layer at the bottom of a serving dish.
Layer with Mascarpone
Spread half of the mascarpone mixture over the layer of soaked ladyfingers, smoothing it out evenly.
Repeat Layers
Add another layer of dipped ladyfingers on top of the mascarpone, followed by the remaining mascarpone mixture. Smooth the top layer.
Finishing Touch
Dust with Cocoa Powder
Using a fine sieve, dust the top of the tiramisu with 30 grams of cocoa powder for a finishing touch.
Chill
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld together.