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Ingredients
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Base Ingredients
Mascarpone Cream
Topping
Method
Prepare the Coffee Mixture
- 1
Brew Espresso
Brew 1 cup of strong espresso or coffee and let it cool to room temperature.
- 2
Mix Coffee and Liqueur
In a shallow dish, combine the cooled coffee with 2 tablespoons of coffee liqueur (if using). Set aside.
Make the Mascarpone Cream
- 3
Whisk Egg Yolks
In a mixing bowl, whisk 4 egg yolks with 3 tablespoons of sugar until the mixture is pale and thick.
- 4
Add Mascarpone and Vanilla
Gently fold in 500g of mascarpone cheese and 1 teaspoon of vanilla extract until smooth.
- 5
Whip the Cream
In another bowl, whip 1 cup of heavy cream until it forms stiff peaks.
- 6
Combine Mixtures
Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
Assemble the Tiramisu
- 7
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- 8
Layer Ingredients
In a rectangular dish, layer half of the soaked ladyfingers at the bottom. Spread half of the mascarpone cream over the ladyfingers.
- 9
Repeat Layers
Repeat with another layer of soaked ladyfingers and then the remaining mascarpone cream on top.
Chill and Serve
- 10
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 11
Dust with Cocoa
Before serving, dust the top with 2 tablespoons of cocoa powder and shaved dark chocolate (if desired).
- 12
Serve
Slice into squares and serve chilled.