Instructions
Step 1. Prepare the Cream Base:
- In a large heatproof bowl, whisk together egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk constantly for about 8 minutes, until the mixture thickens slightly and becomes pale.
- Remove from heat and let cool for a few minutes.
Step 2. Add Mascarpone:
- Whisk mascarpone cheese into the cooled yolk mixture until smooth and creamy.
Step 3. Whip the Cream:
- In a separate bowl, beat heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
Step 4. Assemble the Tiramisu:
- In a shallow dish, combine espresso and coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture, don’t soak too long or they’ll fall apart.
- Layer the soaked ladyfingers in a 9×9-inch dish, then spread half of the mascarpone cream mixture on top.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
Step 5. Chill and Serve:
- Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
- Before serving, dust generously with unsweetened cocoa powder.