Tiramisu
One of the great Italian classics. It is perfectly layered with coffee soaked lady fingers, a sweet mascarpone cream and bitter cocoa powder. This version is not made with eggs in the cream making it just a little bit easier to out together.
Ingredients
- 1 ½ cups espresso cooled, divided
- 2 ¼ cups mascarpone cheese (500g)
- 1 cup whipping cream (240g)
- ¼ cup sugar (50g)
- 1 tbsp vanilla extract
- 1 package lady finger/savoiardi cookies (400g)
- cocoa powder to sprinkle on top
Instructions
- Beat the mascarpone, ⅓ cup of espresso, sugar, whipping cream and vanilla until thick and light in colour. Set aside.
- Note: This step can be skipped. Cut ladyfinger cookies to the height of a 9-10 inch springform pan and stand them up along the sides.
- Dip the cookies in the remaining espresso and arrange one layer of dipped cookies on the bottom of the pan. You may need to cut some cookies to fill any gaps.
- Scoop in a layer of the cream mixture and spread evenly. Sprinkle with a layer of cocoa powder. I use a small sifter for this.
- Repeat with another layer of dipped cookies and cream.
- Sprinkle the top layer of cream with cocoa powder.
- Refrigerate for 4 hours or overnight.