Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dessert Base
Mascarpone Mixture
Topping
Method
Prepare Coffee Mixture
- 1
Brew Espresso
Brew 1 cup of strong espresso coffee and allow it to cool while preparing the other components.
- 2
Mix Coffee and Liqueur
In a shallow dish, combine the cooled espresso with 1 tablespoon of coffee liqueur. Set aside.
Make Mascarpone Mixture
- 3
Whip Cream
In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Set aside.
- 4
Prepare Egg Yolks
In another bowl, whisk 3 egg yolks with 100 grams of granulated sugar until thick and pale.
- 5
Combine with Mascarpone
Add 500 grams of mascarpone cheese and 1 teaspoon of vanilla extract to the egg mixture, and mix until smooth.
- 6
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble Tiramisu
- 7
Dip Ladyfingers
Quickly dip each ladyfinger biscuit into the coffee mixture, ensuring they are soaked but not soggy.
- 8
Layer Ingredients
In a rectangular dish, arrange a layer of soaked ladyfingers, followed by half of the mascarpone mixture. Repeat with another layer of ladyfingers and the remaining mascarpone.
Chill and Serve
- 9
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- 10
Add Toppings
Before serving, dust the top with 2 tablespoons of cocoa powder and sprinkle with dark chocolate shavings.
- 11
Serve
Cut into squares and serve chilled.