Tiramisu Espresso "tonnarello" Recipe
Make Tiramisu Espresso "tonnarello" Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Coffee Mixture
Ladyfingers
Topping
Method
Preparation of the Cream
- 1
Separate the Eggs
Carefully separate the egg yolks from the egg whites, placing the yolks in a mixing bowl and the whites in a separate bowl.
- 2
Mix Egg Yolks and Sugar
Add the granulated sugar to the egg yolks and whisk together until the mixture is pale and creamy.
- 3
- 4
Coffee Mixture
- 5
Prepare the Espresso
Brew the espresso coffee and allow it to cool slightly. In a shallow dish, combine the cooled espresso with the coffee liqueur.
Assembling the Tiramisu
- 6
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly soggy.
- 7
Layer the Ingredients
In a rectangular dish, lay down a layer of dipped ladyfingers, then spread half of the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Chilling and Serving
- 8
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 9
Prepare for Serving
Before serving, dust the top of the tiramisu with cocoa powder and sprinkle with dark chocolate shavings.
