Ingredients
Method
Prepare the coffee mixture: In a shallow dish, combine the cooled espresso with coffee liqueur (if using). Set aside.
Make the mascarpone cream: In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes thick and pale. Add the mascarpone cheese and whisk until smooth.
Whip the cream: In a separate bowl, whip the heavy cream and vanilla extract to soft peaks. Gently fold the whipped cream into the mascarpone mixture until combined.
Assemble the tiramisu: Briefly dip each ladyfinger into the coffee mixture (do not soak). Arrange a layer of dipped ladyfingers in the bottom of a 9x9-inch dish.
Layer the mascarpone cream: Spread half of the mascarpone mixture over the ladyfingers.
Add another layer: Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream.
Chill: Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld together.
Serve: Before serving, dust the top with cocoa powder and sprinkle with chocolate shavings if desired.
Notes
- If you prefer an alcohol-free version, omit the coffee liqueur.
- Use fresh mascarpone cheese for the best flavor and texture.
- For a more intense coffee flavor, use a stronger espresso or coffee.