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
Flavoring Ingredients
Method
Preparation of Espresso
- 1
Brew the Espresso
Brew 240 ml of strong espresso coffee and allow it to cool to room temperature.
Making the Cream Mixture
- 2
Whip Egg Yolks and Sugar
In a large mixing bowl, whisk together 4 egg yolks and 100 g of granulated sugar until the mixture is pale and creamy.
- 3
Add Mascarpone
Gently fold in 500 g of mascarpone cheese until well combined and smooth.
- 4
Whip Heavy Cream
In a separate bowl, whip 200 ml of heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture.
- 5
Add Vanilla
Stir in 1 tsp of vanilla extract for added flavor.
Assembly
- 6
Dip Ladyfingers
Quickly dip 24 ladyfinger biscuits in the cooled espresso, making sure not to soak them.
- 7
Layer the Tiramisu
In a rectangular dish, create a layer of dipped ladyfingers at the bottom. Spread half of the cream mixture over the ladyfingers.
- 8
Repeat Layers
Add another layer of dipped ladyfingers followed by the remaining cream mixture. Smooth the top with a spatula.
Finishing Touches
- 9
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 10
Serve with Cocoa and Chocolate
Before serving, dust the top with 30 g of cocoa powder and sprinkle 50 g of dark chocolate shavings for garnish.