Tiramisu Recipe
mascarpone mousse, espresso soaked lady fingers, mocha anglaise
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Ingredients
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Mascarpone Mousse
Espresso Soaked Lady Fingers
Mocha Anglaise
Method
Mascarpone Mousse Preparation
- 1
Prepare the Mascarpone Mixture
In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
- 2
Whip Egg Yolks
In a separate bowl, whisk the egg yolks with granulated sugar until pale and fluffy. Fold this mixture into the mascarpone mixture gently.
Espresso Soaking
- 3
Prepare Espresso Mixture
Combine the brewed espresso with coffee liqueur (if using) in a shallow dish.
- 4
Soak Ladyfingers
Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
Mocha Anglaise Preparation
- 5
Heat Milk and Cream
In a saucepan, heat the milk and heavy cream over medium heat until just simmering.
- 6
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and cocoa powder until smooth.
- 7
- 8
Cook the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Stir in vanilla extract.
Assembly
- 9
Layer Tiramisu
In a serving dish, layer soaked ladyfingers at the bottom, followed by a layer of mascarpone mousse. Repeat the layers until ingredients are used up, finishing with the mascarpone mousse on top.
- 10
Chill and Serve
Refrigerate the tiramisu for at least 4 hours or overnight to set. Serve with mocha anglaise drizzled on top.
