Ingredients
Serves 8
Preparation Steps
Step 1
Prepare the mixture
In a large heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a simmering pot of water (double boiler) and whisk continuously until the mixture thickens and becomes pale about 5-7 minutes. Remove from heat and let it cool slightly. Once the egg mixture has cooled, fold in the mascarpone cheese until smooth and well combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. This will give the tiramisu its light, airy texture. In a shallow dish, combine the cooled espresso and coffee liqueur. Quickly dip the ladyfingers into the coffee mixture one at a time, making sure not to soak them for too long.
Step 2
Serve and enjoy!
In a 9x13-inch dish or serving dish of your choice, arrange a layer of coffee-soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer. Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone mixture. Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavours to meld and the dessert to set. Before serving, dust the top generously with unsweetened cocoa powder and, if desired, sprinkle with dark chocolate shavings for extra indulgence.
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