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Ingredients
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Base
Filling
Topping
Method
Preparation of Base
- 1
Brew Espresso
Brew 240 ml of strong espresso coffee and let it cool to room temperature.
- 2
Mix Coffee Liqueur
In a shallow dish, combine the cooled espresso with 60 ml of coffee liqueur. Set aside.
- 3
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the espresso mixture, making sure not to soak them. Arrange them in a single layer in a baking dish.
Preparation of Filling
- 4
Whisk Egg Yolks
In a bowl, whisk together 3 egg yolks and 100 g of granulated sugar until the mixture is pale and creamy.
- 5
Add Mascarpone
Gently fold in 500 g of mascarpone cheese and 1 tsp of vanilla extract until smooth and well combined.
- 6
Whip Cream
In another bowl, whip 250 ml of heavy cream until stiff peaks form.
- 7
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture until fully incorporated.
Assembly
- 8
Layer Filling
Spread half of the mascarpone filling over the layer of dipped ladyfingers in the baking dish.
- 9
Add Second Layer
Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone filling on top.
Final Touches
- 10
Chill Tiramisu
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 11
Serve
Just before serving, dust the top with 30 g of cocoa powder and sprinkle with dark chocolate shavings.