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Ingredients
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Base Ingredients
Cream Mixture
Topping
Method
Preparing the Coffee Mixture
- 1
Brew the Espresso
Brew 240 ml of strong espresso coffee. Allow it to cool to room temperature.
- 2
Mix with Liqueur
In a shallow dish, combine the cooled espresso with 60 ml of coffee liqueur. Set aside.
Making the Cream Mixture
- 3
Whisk Egg Yolks
In a large bowl, whisk together the 3 egg yolks and 100 g of granulated sugar until the mixture is pale and creamy.
- 4
Add Mascarpone
Gently fold in 500 g of mascarpone cheese until smooth and well combined.
- 5
- 6
Whip the Cream
In another bowl, whip the 240 ml of heavy cream with 5 tsp of vanilla extract until soft peaks form.
- 7
Combine Mixtures
Gently fold the whipped cream and beaten egg whites into the mascarpone mixture until fully combined.
Assembling the Tiramisu
- 8
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- 9
Layer in Dish
Arrange half of the soaked ladyfingers in a single layer at the bottom of a rectangular dish.
- 10
Spread Cream Mixture
Spread half of the mascarpone cream mixture over the layer of ladyfingers.
- 11
Repeat Layers
Repeat the process with the remaining ladyfingers and mascarpone mixture.
Chilling and Serving
- 12
Chill Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 13
Serve with Cocoa
Before serving, dust the top with 30 g of cocoa powder and garnish with shaved dark chocolate if desired.
