Ingredients
Method
Prepare the Mascarpone Cream:
- In a heatproof bowl, whisk together egg yolks and granulated sugar until well combined.
- Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens and reaches a pale yellow color. Remove from heat and let it cool slightly.
- Once cooled, gently fold in the mascarpone cheese until the mixture is smooth and well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture, creating a light and airy cream.
Assemble the Tiramisu:
- Combine the brewed espresso with coffee liqueur (if using) in a shallow dish.
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are moist but not soggy.
- Arrange a layer of the soaked ladyfingers in a rectangular dish.
- Spread half of the mascarpone cream over the ladyfingers, smoothing it into an even layer.
- Repeat the process with another layer of coffee-dipped ladyfingers and top with the remaining mascarpone cream.
Chill and Serve:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, dust the top generously with unsweetened cocoa powder.
- Slice into portions and serve chilled.
Notes
- Use strong espresso for the best flavor, or substitute with decaf if needed.
- Ladyfingers should be dipped quickly to avoid becoming too soft.
- Refrigerating overnight enhances the taste and texture.
- Store in an airtight container in the fridge for up to 3 days.