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Ingredients
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Base
Mascarpone Cream
Topping
Method
Base Preparation
- 1
Prepare the Coffee Mixture
Brew the espresso coffee and let it cool slightly. In a shallow dish, combine the brewed espresso with coffee liqueur.
- 2
Dip the Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Layer them at the bottom of a 9x13 inch baking dish.
Mascarpone Cream Preparation
- 3
Whisk Egg Yolks and Sugar
In a medium bowl, whisk together egg yolks and granulated sugar until the mixture becomes pale and creamy.
- 4
Add Mascarpone
Gently fold in the mascarpone cheese until well combined and smooth.
- 5
Whip the Cream
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- 6
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture, ensuring not to deflate the cream.
Assembly
- 7
Layer the Cream
Spread half of the mascarpone cream mixture over the layer of soaked ladyfingers in the baking dish.
- 8
Add Another Layer
Add another layer of dipped ladyfingers followed by the remaining mascarpone cream on top.
Chill and Serve
- 9
Chill the Tiramisu
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- 10
Garnish and Serve
Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings. Cut into squares and enjoy!