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Ingredients
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Base Ingredients
Coffee Mixture
Method
Preparation of Coffee Mixture
- 1
Brew Espresso
Brew 200 ml of strong espresso coffee and allow it to cool slightly.
- 2
Mix Coffee Liqueur
In a bowl, combine the brewed espresso with 50 ml of coffee liqueur. Set aside.
Preparation of Cream Mixture
- 3
Whisk Egg Yolks
In a heatproof bowl, whisk together 4 egg yolks and 100 grams of granulated sugar until the mixture is pale and creamy.
- 4
- 5
Cool Mixture
Remove from heat and let the mixture cool completely.
- 6
Fold in Mascarpone
Once cooled, gently fold in 500 grams of mascarpone cheese until well incorporated.
- 7
Whip Heavy Cream
In a separate bowl, whip 200 ml of heavy cream until stiff peaks form.
- 8
Combine Mixtures
Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
Assembly
- 9
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.
- 10
Layer Cookies and Cream
In a rectangular dish, create layers by placing a layer of dipped ladyfingers, followed by a layer of the mascarpone cream mixture. Repeat until all ingredients are used, finishing with a cream layer on top.
- 11
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serving
- 12
Dust with Cocoa
Before serving, dust the top with 30 grams of cocoa powder.
- 13
Slice and Serve
Slice the tiramisu into squares and serve chilled.