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Ingredients
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Cake Layers
Mascarpone Filling
Topping
Method
Preparing the Coffee Mixture
- 1
Brew Espresso
Brew 240 ml of strong espresso coffee and let it cool to room temperature.
- 2
Mix Coffee and Liqueur
In a shallow dish, combine the cooled espresso with 60 ml of coffee liqueur. Set aside.
Making the Mascarpone Filling
- 3
Whip Cream
In a mixing bowl, whip 240 ml of heavy cream until soft peaks form. Set aside.
- 4
Combine Egg Yolks and Sugar
In a separate bowl, whisk together 4 egg yolks and 100 g of granulated sugar until pale and creamy.
- 5
Mix in Mascarpone
Add 500 g of mascarpone cheese and 1 tsp of vanilla extract to the egg mixture, blending until smooth.
- 6
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until well combined.
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 Cake
In a rectangular dish, place a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone filling over the ladyfingers.
- 9
Repeat Layers
Add another layer of soaked ladyfingers followed by the remaining mascarpone filling.
- 10
Chill
Cover the dish and refrigerate for at least 4 hours, preferably overnight, to set.
Finishing Touches
- 11
Dust with Cocoa
Before serving, dust the top of the tiramisu with 30 g of cocoa powder and sprinkle with dark chocolate shavings.
