Ingredients
Equipment
Method
Instructions
- Combine espresso and 1 Tsp vanilla extract in a bowl. Quickly dip half of the ladyfingers, one by one, and arrange them in a single layer in a 9x13 casserole dish, ensuring they are moist but not soaked.
- Whisk egg yolks and sugar in a glass bowl over simmering water for 10 minutes until light and thickened. Remove from heat and continue whisking for a few minutes to cool, then set aside.
- In another bowl, beat mascarpone with 1 Tsp vanilla extract, then incorporate the cooled yolk mixture using an electric hand mixer until well blended.
- In a chilled bowl, beat cold heavy whipping cream until stiff peaks form. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream until just incorporated.
- Spread half of the cream over the first ladyfinger layer. Dip and arrange the remaining ladyfingers, then top with the rest of the cream. Cover and refrigerate for 8 hours or overnight, then dust with cocoa powder before serving.
Notes
For best results, do not oversoak the ladyfingers. Ensure mascarpone and heavy cream are well chilled before use. Avoid overfolding the whipped cream mixture to maintain its texture. Refrigerate the tiramisu for at least 8 hours or overnight to allow flavors to meld and the dessert to set properly. Cocoa powder can be dusted ahead of time, but its color may darken slightly due to moisture.