Tiramisu Recipe

Instructions:

1. Prepare the Espresso:

Brew a strong cup of espresso and allow it to cool to room temperature. If desired, you can add 2 tablespoons of coffee liqueur to the espresso for extra flavor.

2. Make the Tiramisu Filling:

a. In a heatproof bowl, whisk together the egg yolks and granulated sugar.

b. Place the bowl over a pot of simmering water (double boiler) and continue to whisk the egg yolk mixture until it thickens and becomes pale in color. This will take about 10 minutes. Remove it from the heat and let it cool.

c. Once the egg yolk mixture has cooled, gently fold in the mascarpone cheese until well combined.

3. Whip the Heavy Cream:

In a separate bowl, whip the heavy cream until stiff peaks form.

4. Combine the Fillings:

Gently fold the whipped cream into the egg yolk and mascarpone mixture until fully combined. Be careful not to deflate the whipped cream.

5. Assemble the Tiramisu:

a. Quickly dip each ladyfinger into the brewed espresso, making sure not to soak them for too long, as they should retain some structure.

b. Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual dessert cups.

c. Spoon half of the mascarpone filling over the ladyfingers, spreading it evenly.

d. Add another layer of dipped ladyfingers on top of the filling.

e. Spread the remaining mascarpone filling over the second layer of ladyfingers.

6. Refrigerate:

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight to allow the flavors to meld and the dessert to set.

7. Garnish:

Before serving, dust the top of the tiramisu with unsweetened cocoa powder and sprinkle with grated semisweet chocolate.

8. Serve:

Serve chilled and enjoy your homemade tiramisu!

Note: Tiramisu can be customized to your preference. You can dust the top with cocoa powder, chocolate shavings, or even a sprinkle of espresso powder for extra flavor. Remember to refrigerate any leftovers promptly, but it’s best enjoyed fresh!