Ingredients
Scale
- 4 large egg yolks
- 100g (1/2 cup) granulated sugar
- 500g (2 cups) mascarpone cheese
- 300ml (1 1/4 cups) heavy cream
- 1 cup strong brewed coffee, cooled
- 1/2 cup coffee liqueur (optional)
- 24 ladyfinger biscuits (savoiardi)
- 2 tablespoons cocoa powder, for dusting
- Dark chocolate shavings, for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy, about 5 minutes.
- Gently fold in the mascarpone cheese in two or three additions, ensuring even incorporation.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the mascarpone mixture until just combined.
- Brew a strong cup of coffee and allow it to cool to room temperature.
- If using, mix the coffee liqueur with the cooled coffee in a shallow dish.
- Dip each ladyfinger into the coffee mixture for 1-2 seconds on each side.
- Arrange a layer of dipped ladyfingers in the bottom of a rectangular or square dish.
- Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.
- Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top with cocoa powder and add dark chocolate shavings if desired.
- Cut the tiramisu into squares using a sharp knife dipped in hot water for clean edges.
- Lift each piece onto individual plates and garnish as desired.
- Enjoy your homemade Tiramisu!
Notes
- For a non-alcoholic version, omit the coffee liqueur.
- Allowing the tiramisu to chill overnight enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 0 minutes