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Ingredients
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Base Ingredients
Cream Mixture
Topping
Method
Preparing the Coffee Mixture
- 1
Brew the Coffee
Brew 1 cup of espresso coffee and let it cool to room temperature.
- 2
Mix with Liqueur
In a shallow dish, combine the cooled espresso coffee with 0.5 cups of coffee liqueur.
Preparing the Cream Mixture
- 3
Whip the Cream
In a large bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Set aside.
- 4
Mix Egg Yolks and Sugar
In another bowl, beat 3 egg yolks with 0.5 cups of granulated sugar and 1 tsp of vanilla extract until the mixture is thick and pale.
- 5
Combine with Mascarpone
Add 1 cup of mascarpone cheese to the egg yolk mixture and mix until smooth.
- 6
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until combined. Be careful not to deflate the whipped cream.
Assembling the Tiramisu
- 7
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.
- 8
Layer the Ingredients
In a 9x13 inch dish, layer half of the dipped ladyfingers at the bottom. Spread half of the cream mixture over the ladyfingers.
- 9
Repeat Layers
Add another layer of dipped ladyfingers followed by the remaining cream mixture.
Chilling and Serving
- 10
Chill the Tiramisu
Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- 11
Serve with Toppings
Before serving, dust the top with 2 tablespoons of cocoa powder and sprinkle dark chocolate shavings over.