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Ingredients
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Tiramisu Base
Method
Preparation of Tiramisu
Prepare the Espresso
Brew 200 ml of espresso coffee and let it cool to room temperature.
Mix the Mascarpone and Sugar
In a large bowl, combine 500 grams of mascarpone cheese and 100 grams of sugar. Mix until smooth.
Combine Mixtures
Gently fold the egg yolk mixture into the mascarpone mixture until well incorporated.
Whip the Cream
In another bowl, whip 200 ml of heavy cream until soft peaks form.
Fold in the Whipped Cream
Carefully fold the whipped cream into the mascarpone mixture until fully combined.
Dip the Lady Fingers
Quickly dip each lady finger into the cooled espresso, ensuring they are soaked but not soggy.
Assemble the Tiramisu
In a rectangular dish, place a layer of soaked lady fingers at the bottom. Spread half of the mascarpone mixture over the top. Repeat with another layer of lady fingers and the remaining mascarpone mixture.
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder.