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Ingredients
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Base Ingredients
Filling Ingredients
Topping Ingredients
Method
Prepare Espresso
- 1
Brew Espresso
Brew 1 cup of strong espresso coffee and allow it to cool to room temperature.
Make Filling
- 2
Whisk Egg Yolks and Sugar
In a large bowl, whisk together 4 egg yolks with 100 grams of granulated sugar until the mixture is pale and creamy.
- 3
Add Mascarpone
Gently fold in 500 grams of mascarpone cheese into the egg mixture until fully incorporated.
- 4
Whip Heavy Cream
In a separate bowl, whip 200 ml of heavy cream until soft peaks form.
- 5
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture until smooth and fluffy. Add 1 tsp of vanilla extract and mix gently.
Assemble Tiramisu
- 6
Dip Ladyfingers
Quickly dip each ladyfinger biscuit into the cooled espresso, ensuring they are soaked but not soggy.
- 7
Layer Ingredients
In a rectangular dish, create a layer of soaked ladyfingers on the bottom. Spread half of the mascarpone filling on top, smoothing it out evenly.
- 8
Add Chocolate Layer
Grate 100 grams of dark chocolate and sprinkle half of it over the mascarpone filling.
- 9
Repeat Layers
Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone filling and the other half of the grated chocolate.
Chill and Serve
- 10
Refrigerate
Cover the dish with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
- 11
Prepare for Serving
Before serving, dust the top with 2 tablespoons of cocoa powder and garnish with 50 grams of dark chocolate shavings.
- 12
Serve
Slice into squares and serve chilled. Enjoy your homemade tiramisu!