Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Mascarpone Mixture
For the Coffee Mixture
For Assembly
Method
Prepare the Mascarpone Mixture
- 1
Separate the Eggs
Carefully separate the egg yolks from the egg whites, placing the yolks in a mixing bowl and the whites in a separate clean bowl.
- 2
Whisk Egg Yolks and Sugar
Add the granulated sugar to the egg yolks and whisk until the mixture is pale and creamy, about 5 minutes.
- 3
Add Mascarpone and Vanilla
Gently fold the mascarpone cheese and vanilla extract into the egg yolk mixture until smooth and well combined.
- 4
- 5
Combine Mixtures
Carefully fold the whipped egg whites into the mascarpone mixture in three additions, ensuring not to deflate the mixture.
Prepare the Coffee Mixture
- 6
Brew Espresso
Brew 240 ml of espresso coffee and let it cool slightly.
- 7
Mix with Liqueur
Combine the brewed espresso with the coffee liqueur in a shallow dish.
Assemble the Tiramisu
- 8
Dip Ladyfingers
Quickly dip each ladyfinger biscuit into the coffee mixture, ensuring they soak but do not become too soggy.
- 9
Layer the Biscuits
Arrange a layer of soaked ladyfingers in the bottom of a rectangular or square dish.
- 10
Add Mascarpone Mixture
Spread half of the mascarpone mixture over the layer of ladyfingers.
- 11
Repeat Layers
Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- 12
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- 13
Serve
Before serving, dust the top with cocoa powder and sprinkle with shaved dark chocolate.
