Ingredients:

  • 1 cup (240ml) freshly brewed strong espresso, cooled
  • 2 tablespoons (30ml) coffee liqueur (such as Kahlúa or Tia Maria) optional
  • 1 tablespoon (15ml) brandy or dark rum optional
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • 1 pound (450g) mascarpone cheese, at room temperature
  • 1 cup (240ml) heavy cream, cold
  • 1 teaspoon (5ml) vanilla extract
  • About 30-36 ladyfingers (savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Prepare the Espresso Soak: Combine cooled espresso, coffee liqueur (if using), and brandy/rum (if using) in a shallow dish. Set aside.
  2. Make the Mascarpone Cream: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together egg yolks and sugar until pale, thick, and ribbon-like (about 5-7 minutes). Be careful not to scramble the eggs.
  3. Remove from heat and continue whisking until the mixture has cooled slightly (about 5 minutes).
  4. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
  5. Gradually fold the mascarpone cheese into the egg yolk mixture until smooth and combined.
  6. Gently fold in the whipped cream until just combined. Be careful not to overmix.
  7. Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
  8. Arrange a single layer of soaked ladyfingers on the bottom of the baking dish.
  9. Spread half of the mascarpone cream evenly over the ladyfingers.
  10. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
  11. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  12. Dust and Serve: Before serving, dust generously with unsweetened cocoa powder. Slice and enjoy!