Tiramisu Recipe

Brew Espresso

Brew 1 cup of strong espresso coffee and let it cool to room temperature.

Mix Coffee and Liqueur

In a shallow dish, combine the cooled espresso with coffee liqueur (if using).

Whisk Egg Yolks

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.

Add Mascarpone

Gently fold the mascarpone cheese into the egg yolk mixture until smooth.

Whip Heavy Cream

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.

Combine Mixtures

Carefully fold the whipped cream into the mascarpone mixture until fully combined.

Dip Ladyfingers

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Layer Ingredients

In a rectangular dish, arrange half of the dipped ladyfingers in a single layer. Spread half of the mascarpone mixture over the ladyfingers.

Repeat Layers

Repeat the process with the remaining ladyfingers and mascarpone mixture, finishing with a layer of mascarpone on top.

Chill Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Dust with Cocoa

Before serving, dust the top layer with cocoa powder and garnish with dark chocolate shavings if desired.