Ingredients
Method
Prepare the coffee
- Brew the coffee and set it aside to cool completely.
Heat the egg yolks and sugar
- Place the egg yolks and sugar in a heatproof bowl. Whisk until combined. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture reaches 71°C (160°F), becomes pale and thick, and the sugar has mostly dissolved.
Add the mascarpone
- Remove the bowl from the heat and whisk briefly. Add the mascarpone and vanilla extract, then mix until smooth and creamy.
Whip the cream
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
Combine the filling
- Gently fold the whipped cream into the mascarpone mixture in two additions, until the filling is smooth and airy. Avoid overmixing.
Dip the ladyfingers
- Briefly dip each ladyfinger into the cooled coffee, turning it quickly so it absorbs some coffee without becoming soggy.
Assemble the tiramisu
- Arrange 11 coffee-soaked ladyfingers in the bottom of a 20 × 30 cm dish. Spread half of the mascarpone filling evenly over them. Add the remaining 11 ladyfingers, followed by the rest of the filling. Smooth the top.
Chill
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set.
Dust and serve
- Just before serving, dust generously with unsweetened cocoa powder. Slice and serve chilled.
Keep the tiramisu covered in the refrigerator and enjoy within 2–3 days. For the best texture, add the cocoa powder shortly before serving.
Notes
