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.
Base Ingredients
Cream Mixture
Topping
Method
Prepare Espresso
- 1
Brew the Coffee
Brew 1 cup of strong espresso coffee and let it cool. Add 1 tablespoon of sugar while it’s still warm, stirring until dissolved. Set aside.
Make Cream Mixture
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of sugar until the mixture is pale and creamy.
- 3
Add Mascarpone
Gently fold in 500 g of mascarpone cheese into the egg yolk mixture until smooth.
- 4
Whip Heavy Cream
In another bowl, whip 1 cup of heavy cream until stiff peaks form.
- 5
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture. Add 1 teaspoon of vanilla extract and mix gently until well combined.
Assemble Tiramisu
- 6
Dip Ladyfingers
Quickly dip each ladyfinger (24 pieces) into the cooled espresso, ensuring they are soaked but not soggy.
- 7
Layer Ingredients
In a rectangular dish, place a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone cream mixture on top. Repeat with another layer of soaked ladyfingers and the remaining cream.
Final Touch
- 8
Chill and Dust
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with 2 tablespoons of cocoa powder.