Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 cup mascarpone cheese (room temperature)
- 2 cups strong brewed coffee (cooled)
- 3 tbsp coffee liqueur (optional)
- 24 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- In a heatproof bowl, whisk the egg yolks and sugar together. Place the bowl over a pot of simmering water (double boiler) and whisk constantly for about 5–7 minutes, until the mixture is pale and slightly thickened. Remove from heat and let cool slightly.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the mascarpone cheese into the cooled egg yolk mixture until smooth. Then fold in the whipped cream until fully combined.
- Combine the brewed coffee and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the coffee mixture — don’t soak too long or they’ll get mushy.
- Arrange half of the dipped ladyfingers in a single layer in a 9×9-inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with remaining ladyfingers and mascarpone mixture.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Just before serving, dust generously with cocoa powder and garnish with chocolate shavings if desired.
Enjoy your classic tiramisu!
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