- 6 egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, softened
- 1 1/2 cups heavy cream
- 1 cup strong brewed coffee, cooled to room temperature
- 1/4 cup coffee liqueur (optional)
- 1 teaspoon vanilla extract
- 24-30 ladyfinger cookies
- Unsweetened cocoa powder, for dusting
Prepare the Mascarpone Mixture:
In a large bowl, whisk together egg yolks and sugar until the mixture becomes pale and slightly thick.
Add mascarpone cheese to the egg yolk mixture and beat until well combined and smooth.
Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form.
b. Gently fold the whipped cream into the mascarpone mixture until smooth and well incorporated.
Be careful not to deflate the whipped cream.
Combine Coffee Mixture:
In a shallow dish, combine the brewed coffee and coffee liqueur (if using).
Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture, ensuring they are coated but not overly soaked.
Arrange a layer of dipped ladyfingers in the bottom of a serving dish to form the first layer.
Spread half of the mascarpone mixture over the layer of ladyfingers, smoothing it with a spatula.
Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Chill the Tiramisu:
Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
Dust with Cocoa:
Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a fine sieve.
Serve and Enjoy:
Slice and serve the tiramisu chilled. Garnish with additional cocoa powder or chocolate shavings if desired.
Enjoy this classic and indulgent Tiramisu with its layers of coffee-soaked ladyfingers and creamy mascarpone filling!