1.In a shallow dish, combine the brewed espresso or coffee, coffee liqueur (if using), and 1/4 cup of granulated sugar. Stir until the sugar is dissolved. Set aside to cool.
2.In a mixing bowl, beat the mascarpone cheese, 1/2 cup of granulated sugar, and vanilla extract until well combined and smooth.
3.In a separate bowl, whisk the egg yolks until they become pale in color.
4.Gently fold the whisked egg yolks into the mascarpone mixture until fully incorporated.
5.In a separate bowl, whip the heavy cream until stiff peaks form.
6.Carefully fold the whipped cream into the mascarpone mixture until you have a smooth and creamy filling. Be gentle to maintain the light texture.
7.Quickly dip each ladyfinger into the coffee mixture. Be careful not to soak them too long, just a quick dip to moisten them.
8.Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual dessert cups.
9.Spread half of the mascarpone filling over the ladyfingers.
10.Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.
11.Cover the tiramisu and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
12.Before serving, dust the top of the tiramisu with unsweetened cocoa powder
13.Serve your homemade tiramisu chilled and savor the layers of creamy goodness and coffee-infused flavor.
Salt in the mop, just a tablespoon is enough, my grandmother always did that! And what results!
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