Tiramisu

Ingredients

• •300 g Ladyfinger cookies (savoiardi)
• •500 g Mascarpone cheese
• •4 large Eggs
• •100 g Granulated sugar
• •1 teaspoon Vanilla extract
• •360 ml Espresso
• •45 ml Kahlua or Marsala
• •300 ml Heavy cream
• •30 g Cocoa powder

Instructions

1. 1

   Beat egg yolks with 50g sugar until thick and pale yellow, about 3 minutes. Add vanilla.

   💡 Use a double boiler or very low heat to temper eggs if concerned about salmonella - or use pasteurized yolks.

2. 2

   Add mascarpone to egg mixture and beat until smooth and creamy. Don't overmix.

   💡 Room temperature mascarpone blends more smoothly - take it out 30 minutes ahead.

3. 3

   In a separate bowl, whip heavy cream with remaining sugar to stiff peaks. Gently fold into mascarpone mixture.

   💡 Fold gently to maintain volume - don't deflate the whipped cream.

4. 4

   Mix cooled espresso with Kahlua in a shallow dish. Quickly dip ladyfingers (don't soak!) and arrange in single layer in 9x13 dish.

   💡 Dip briefly - soggy ladyfingers ruin the texture. They should be moist but not falling apart.

5. 5

   Spread half the mascarpone cream over dipped ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.

   💡 For clean slices, refrigerate for at least 4 hours or overnight.

6. 6

   Cover and refrigerate for at least 4 hours or overnight. Dust generously with cocoa powder before serving.

   💡 The wait is essential - it allows the ladyfingers to absorb the coffee flavor.