Tiramisu Recipe
espresso soaked sponge cake with mascarpone cream and cocoa powder
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Ingredients
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Sponge Cake
Mascarpone Cream
Topping
Method
Prepare the Sponge Cake
- 1
Brew Espresso
Brew 1 cup of strong espresso coffee and allow it to cool to room temperature.
- 2
Mix Coffee with Liqueur
In a shallow dish, combine the cooled espresso with coffee liqueur, if using, and set aside.
- 3
Soak Ladyfingers
Quickly dip each ladyfinger into the espresso mixture, making sure not to soak them too long, then arrange them in a single layer in a 9x13 inch dish.
Prepare the Mascarpone Cream
- 4
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
- 5
Add Mascarpone and Vanilla
Gently fold in the mascarpone cheese and vanilla extract until smooth.
- 6
Whip Heavy Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
- 7
Combine Mixtures
Fold the whipped cream into the mascarpone mixture until well combined and fluffy.
Assemble the Tiramisu
- 8
Layering
Spread half of the mascarpone cream mixture over the layer of soaked ladyfingers.
- 9
Second Layer
Repeat the process with another layer of soaked ladyfingers followed by the remaining mascarpone cream.
Chill and Serve
- 10
Chill
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 cocoa powder and add dark chocolate shavings if desired.