Ingredients:
- 7 oz. strong Italian espresso
- 2 oz. coffee liquor
- 500 g mascarpone, room temperature
- 50 g granulated sugar
- 1 tbsp. vanilla bean paste
- 500 g heavy whipping cream
- 28-32 ladyfingers
- Cocoa powder for dusting
Instructions:
- Preparation of Espresso Mixture:
- Brew the Italian espresso into a shallow dish.
- Add the coffee liquor to the espresso and mix well.
- Place this mixture in the fridge to cool.
- Mascarpone Filling:
- In a medium-sized mixing bowl, using a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste until just combined.
- Gradually add the heavy whipping cream while continuing to beat.
- Whip until the mixture forms stiff peaks.
- Assembly:
- Quickly dip each ladyfinger into the chilled espresso mixture, ensuring both sides are soaked but not soggy.
- Arrange a layer of the dipped ladyfingers at the bottom of an 8×8 or 9×9 baking dish.
- Spread ⅓ of the mascarpone cream over the ladyfingers, ensuring an even layer.
- Repeat the process with another layer of soaked ladyfingers.
- Add another layer of the mascarpone cream over the second layer of ladyfingers.
- Transfer the remaining mascarpone cream to a piping bag fitted with a round tip. Pipe small dollops of the cream over the entire surface of the tiramisu.
- Generously dust the top with cocoa powder to finish.
- Chilling & Serving:
- Place the tiramisu in the fridge and allow it to set for at least 4 hours, but ideally, let it rest overnight to let the flavors meld together.
- Once set, slice into squares or rectangles.
- Serve chilled and enjoy a slice of this creamy, coffee-infused delight!
