Ingredients:

  • 1 ½ cups (355 ml) freshly brewed strong coffee, cooled to room temperature
  • 2 tablespoons (30 ml) coffee liqueur, such as Kahlúa or Tia Maria (optional)
  • 1 tablespoon (15 ml) granulated sugar
  • 6 large egg yolks
  • ¾ cup (150 g) granulated sugar
  • 1 pound (450 g) mascarpone cheese, room temperature
  • 1 ½ cups (355 ml) heavy cream, cold
  • 1 teaspoon (5 ml) pure vanilla extract
  • Approximately 30-36 ladyfingers (savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Prepare the Coffee Mixture: Combine cooled coffee, coffee liqueur (if using), and sugar in a shallow dish. Stir until sugar is dissolved.
  2. Make the Mascarpone Cream (Part 1 - Zabaglione): In a double boiler or heatproof bowl, whisk egg yolks and sugar constantly until pale yellow and thickened, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Make the Mascarpone Cream (Part 2 - Mascarpone Incorporation): In a separate bowl, beat mascarpone cheese with an electric mixer until smooth. Gradually add the cooled egg yolk mixture to the mascarpone, mixing until well combined. Stir in vanilla extract.
  4. Make the Mascarpone Cream (Part 3 - Whipped Cream): In another bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined. Be careful not to overmix!
  5. Assemble the Tiramisu: Dip ladyfingers briefly in the coffee mixture. Arrange a layer of soaked ladyfingers in the bottom of the baking dish.
  6. Layer the Cream: Spread half of the mascarpone cream mixture over the ladyfinger layer.
  7. Repeat Layers: Repeat layers with remaining ladyfingers and mascarpone cream.
  8. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  9. Dust and Serve: Before serving, dust the top generously with unsweetened cocoa powder. Cut into squares and serve chilled.