Ingredients
For the Cream:
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- 1 cup (240ml) heavy whipping cream
- 1 cup (250g) mascarpone cheese (room temperature)
For the Layers:
- 2 cups (480ml) espresso or strong brewed coffee, cooled
- 3 tbsp coffee liqueur (optional)
- 1 package (about 7 oz or 200g) ladyfinger biscuits (savoiardi)
For Dusting:
- Unsweetened cocoa powder
- Dark chocolate shavings (optional)
Instructions
- Prepare the Coffee:
- Brew strong coffee or espresso and let it cool. Stir in coffee liqueur if using. Set aside.
- Make the Cream:
- In a heatproof bowl, whisk the egg yolks with sugar until pale.
- Place over a saucepan with simmering water (double boiler) and whisk constantly for about 5–8 minutes, until thickened. Remove from heat and let cool.
- In another bowl, whip the cream until stiff peaks form.
- Gently fold the mascarpone into the cooled yolk mixture, then fold in the whipped cream until smooth.
- Assemble:
- Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side).
- Layer the soaked ladyfingers in a 9×9-inch dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill:
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Finish:
- Dust with unsweetened cocoa powder before serving. Add chocolate shavings for an extra indulgent touch.
Enjoy this creamy, coffee-kissed masterpiece straight from Italy! Let me know if you’d like a variation, like strawberry tiramisu or a kid-friendly version without raw eggs.