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.
Base Ingredients
Mascarpone Mixture
Topping
Method
Preparation of Coffee Mixture
- 1
Brew Espresso
Brew 1 cup of espresso coffee and let it cool to room temperature.
- 2
Combine Coffee Mixture
In a shallow dish, combine the cooled espresso with 2 tablespoons of coffee liqueur. Set aside.
Mascarpone Mixture Preparation
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 4 egg yolks and 1 cup of granulated sugar until the mixture is pale and creamy.
- 4
Combine Mascarpone and Vanilla
Add the 16 oz of mascarpone cheese and 1 teaspoon of vanilla extract to the egg mixture, and gently fold until smooth.
- 5
Whip Heavy Cream
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
- 6
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until well combined.
Assembly
- 7
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the coffee mixture for about 1 second, then layer them in a rectangular dish.
- 8
Layer Mascarpone
Spread half of the mascarpone mixture over the layer of ladyfingers.
- 9
Layer Again
Repeat the dipping and layering process with the remaining ladyfingers and mascarpone mixture.
- 10
Refrigerate
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Finishing Touches
- 11
Dust with Cocoa
Before serving, sift 2 tablespoons of cocoa powder over the top of the tiramisu.
- 12
Garnish with Chocolate
Garnish with dark chocolate shavings for an elegant finish.
