Tiramisu Recipe

Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy. Add the cooled espresso and vanilla extract, mixing well.

Add Dry Ingredients

Sift the all-purpose flour into the egg mixture, gently folding until just combined. Be careful not to over-mix.

Incorporate Butter

Fold in the melted butter until the batter is smooth.

Bake

Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before using.

Whip the Cream

In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.

Combine Mascarpone

In another bowl, combine mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.

Fold Mixtures Together

Gently fold the whipped cream into the mascarpone mixture until well combined. If using, add the coffee liqueur and mix gently.

Prepare the Cake

Slice the cooled coffee genoise into two horizontal layers.

Dip and Layer

Dip each layer of genoise quickly into the espresso coffee, making sure not to soak them. Place the first layer in your serving dish.

Add Cream Layer

Spread half of the mascarpone cream over the first layer of genoise. Sprinkle half of the grated dark chocolate on top.

Repeat the Process

Add the second layer of genoise, repeat the dipping and layering process, and finish with the remaining mascarpone cream.

Chill and Serve

Dust the top with cocoa powder and additional grated dark chocolate. Refrigerate for at least 4 hours (or overnight) before serving to allow the flavors to meld.