Ingredients:
6 egg yolks
3/4 cup (150 g) granulated sugar
1 cup (240 ml) heavy cream
1 cup (250 g) mascarpone cheese
2 cups (480 ml) strong brewed coffee (cooled to room temperature)
2 tablespoons coffee liqueur (optional)
1 pack of ladyfinger biscuits (savoiardi)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional)
Instructions:
Make the Cream:
In a bowl, whisk the egg yolks and sugar together until thick and pale.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the mascarpone cheese into the whipped cream until smooth.
Then, fold in the egg yolk mixture until fully combined.
Prepare the Coffee Dip:
Combine the brewed coffee with the coffee liqueur (if using).
Quickly dip each ladyfinger into the coffee — don’t soak, just a quick dip.
Assemble the Tiramisu:
In a dish, arrange a layer of dipped ladyfingers.
Spread half of the mascarpone cream over the ladyfingers.
Add another layer of dipped ladyfingers.
Spread the remaining cream on top.
Chill and Serve:
Refrigerate for at least 4 hours (overnight is best).
Before serving, dust with cocoa powder and add chocolate shavings if desired.
Let me know if you meant another Italian cake (like Panettone, Cassata, etc.), and I’ll give you that one instead!
