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