Tiramisu Recipe

Brew the Coffee

Brew 1 cup of strong espresso coffee and let it cool slightly.

Mix the Coffee Mixture

In a shallow bowl, combine the brewed espresso, coffee liqueur, and sugar. Stir until the sugar is dissolved.

Beat Egg Yolks

In a mixing bowl, beat the egg yolks until they are light and frothy.

Combine with Mascarpone

Add the mascarpone cheese, vanilla extract, and powdered sugar to the beaten egg yolks. Mix until smooth and creamy.

Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold Together

Gently fold the whipped cream into the mascarpone mixture until fully combined, being careful not to deflate the whipped cream.

Dip the Ladyfingers

Quickly dip each savoiardi ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Layer the Ingredients

In a rectangular dish, arrange a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Repeat Layers

Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture on top.

Dust with Cocoa Powder

Sift cocoa powder evenly over the top layer of mascarpone.

Chill the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.

Serve

Slice into squares and serve chilled, optionally garnished with additional cocoa powder or chocolate shavings.