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Ingredients
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Base Ingredients
Mascarpone Mixture
Topping
Method
Prepare Espresso
- 1
Brew the Coffee
Brew 1 cup of espresso coffee and let it cool slightly. Stir in 1 tablespoon of sugar until dissolved.
Prepare the Mascarpone Mixture
- 2
Combine Egg Yolks and Sugar
In a mixing bowl, whisk together 4 egg yolks and 1 tablespoon of sugar until the mixture is pale and creamy.
- 3
Add Mascarpone and Vanilla
Add 2 cups of mascarpone cheese and 1 teaspoon of vanilla extract to the egg yolk mixture. Mix until smooth and well combined.
- 4
Whip the Cream
In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble the Tiramisu
- 5
Dip the Ladyfingers
Quickly dip each ladyfinger cookie into the cooled espresso mixture, ensuring they are soaked but not soggy.
- 6
Layer the Ingredients
In a rectangular dish, place a layer of dipped ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers.
- 7
Repeat Layers
Add another layer of dipped ladyfingers and then the remaining mascarpone mixture on top.
Chill and Serve
- 8
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 9
Add Toppings and Serve
Before serving, dust the top with 2 tablespoons of cocoa powder and sprinkle with dark chocolate shavings.