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Ingredients
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Base Ingredients
Cream Mixture
Topping
Method
Preparing the Base
- 1
Brew Espresso
Brew 1 cup of strong espresso coffee and allow it to cool to room temperature.
- 2
Mix Coffee Liqueur
In a shallow dish, mix the cooled espresso with 2 tablespoons of coffee liqueur.
- 3
Dip Ladyfingers
Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Lay them in a single layer at the bottom of a 9x13 inch dish.
Making the Cream Mixture
- 4
- 5
Whisk Egg Yolks
In the bowl with the yolks, add 1 tablespoon of granulated sugar. Whisk until the mixture is pale and thick.
- 6
Add Mascarpone
Gently fold in 1 cup of mascarpone cheese into the egg yolk mixture until well combined.
- 7
- 8
Whip Heavy Cream
In a separate bowl, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract until stiff peaks form.
- 9
Combine Mixtures
Gently fold the whipped cream into the mascarpone mixture until no streaks remain.
Assembling the Tiramisu
- 10
Layer Cream over Ladyfingers
Spread half of the mascarpone cream mixture over the layer of ladyfingers in the dish.
- 11
Repeat Layers
Add another layer of dipped ladyfingers followed by the remaining mascarpone cream mixture on top.
- 12
Chill Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Finishing Touches
- 13
Dust with Cocoa Powder
Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder and sprinkle with grated dark chocolate.
- 14
Serve
Cut into squares and serve chilled. Enjoy your classic Italian tiramisu!