Tiramisue Recipe
espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit
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Ingredients
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Espresso soak and ladyfingers
Mascarpone custard
Finish and serve
Method
Espresso soak and ladyfingers
- 1
Prepare espresso and sweeten
Brew 240 ml of strong espresso and dissolve 2 tablespoons of sugar while hot. If using, whisk in 2 tablespoons of coffee liqueur. Let the mixture cool.
- 2
Prep ladyfingers
If desired, lightly moisten the outside of each ladyfinger with a quick brush of espresso to help flavor without making them soggy.
- 3
Dip and layer
Briefly dip each ladyfinger into the cooled espresso (1–2 seconds per side) and arrange a single, even layer in the bottom of a shallow dish.
Mascarpone custard
- 4
Custard base
In a heatproof bowl, whisk egg yolks with 50 g sugar until pale and thick.
- 5
Add mascarpone
Beat in 450 g mascarpone until smooth and lump-free.
- 6
Whip cream
Whip 240 ml heavy cream to soft peaks in a separate bowl.
- 7
Fold and flavor
Gently fold the whipped cream into the mascarpone, then mix in 1 tsp vanilla extract. Chill the mascarpone mixture for 15–20 minutes to firm slightly.
Finish and serve
- 8
Assemble
Spread a layer of mascarpone over the base, then arrange a layer of espresso-soaked ladyfingers. Repeat layers, ending with a thick mascarpone layer on top.
- 9
Dust and garnish
Dust the top with 2 tablespoons cocoa powder. Arrange fresh berries on the side and sprinkle with optional dark chocolate shavings.
- 10
Chill and serve
Refrigerate for at least 4 hours (preferably overnight) to let flavors meld and the dessert set. Serve chilled.