The beloved Italian dessert with layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder. No-bake and absolutely divine.
Md Afroz Alam
0 followers
40
Cook Time
8
Servings
0
0 reviews
Medium
Difficulty
Whisk egg yolks and sugar in a double boiler until thick and pale, about 8 minutes. Remove from heat and let cool slightly. Fold in mascarpone until smooth.
Make sure the egg mixture is completely cool before adding mascarpone to prevent it from splitting.
In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in three additions.
Brew strong espresso and let cool to room temperature. Add coffee liqueur if using. Pour into a shallow dish for dipping.
Quickly dip each ladyfinger in espresso (1-2 seconds per side - don't soak). Arrange in a single layer in a 9x13 inch dish. Spread half the mascarpone cream over ladyfingers.
Work quickly when dipping - soggy ladyfingers will make the tiramisu mushy.
Add another layer of dipped ladyfingers, then remaining cream. Cover and refrigerate for at least 6 hours or overnight for best results.
Before serving, generously dust with cocoa powder through a fine mesh sieve. Garnish with chocolate shavings if desired. Cut into squares and serve cold.
Join the conversation
Log in to commentNo comments yet
Be the first to share your thoughts on this recipe!
