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
Filling Ingredients
Topping Ingredients
Method
Preparation of Coffee
- 1
Brew the Espresso
Brew 1 cup of strong espresso or coffee and allow it to cool slightly. Once cooled, stir in 3 tablespoons of sugar until dissolved.
Making the Filling
- 2
Prepare the Mascarpone Mixture
In a mixing bowl, combine 1 cup of mascarpone cheese, 3 egg yolks, and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
- 3
Whip the Heavy Cream
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Layering the Tiramisu
- 4
Dip the Ladyfingers
Quickly dip each ladyfinger into the prepared coffee mixture for 1-2 seconds, ensuring they are soaked but not soggy.
- 5
Create Layers
In a rectangular dish, arrange a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone filling over the ladyfingers, smoothing it out with a spatula.
- 6
Repeat the Layers
Add another layer of soaked ladyfingers on top of the first filling layer, followed by the remaining mascarpone mixture.
Chilling and Serving
- 7
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- 8
Serve the Tiramisu
Before serving, dust the top with 1 tablespoon of cocoa powder and sprinkle with dark chocolate shavings. Cut into squares and serve chilled.
