Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese (room temperature)
- 1 1/2 cups heavy whipping cream
- 2 cups strong brewed coffee or espresso (cooled)
- 1/4 cup coffee liqueur (optional)
- 2 packs ladyfinger biscuits (Savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- Make the cream:
In a large bowl, whisk the egg yolks and sugar together until thick and pale. Gently fold in the mascarpone until smooth. - Whip the cream:
In another bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy. - Prepare the coffee dip:
Combine the cooled coffee (and liqueur, if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture for about 1–2 seconds. Do not soak them too long, or they’ll become soggy. - Assemble the tiramisu:
Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch dish or similar container. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream. - Chill:
Cover and refrigerate for at least 4 hours, preferably overnight, so the flavors can meld. - Serve:
Just before serving, dust generously with unsweetened cocoa powder and add chocolate shavings if desired.
Would you like me to help you format this for a card, social post, or printable version?