Tiramisu

Mascarpone cream filling

• 1½ cups heavy whipping cream, cold

• 8 oz mascarpone cheese, softened to room temperature

• ⅓ cup granulated sugar (or superfine sugar)

• 1 tsp pure vanilla extract

• Pinch of salt (optional)

Coffee mixture

• 1½ cups strong espresso, cooled completely

• 1 tbsp coffee liqueur or dark rum (optional)

• 1 tsp sugar (optional, depending on coffee bitterness)

Layers

• 1 package Savoiardi Italian ladyfingers (approximately 24–30, depending on package size)

• Unsweetened cocoa powder, for dusting

• Dark chocolate, finely grated (optional)

Instructions:

Brew 1½ cups of strong espresso. Allow it to cool completely. Stir in coffee liqueur or dark rum, if using. Transfer to a shallow bowl.Use strong espresso rather than regular brewed coffee. It gives tiramisu its signature deep coffee flavor.

Remove mascarpone from the refrigerator and allow it to soften slightly. Place it in a mixing bowl.nGently whisk until smooth and creamy. Avoid overmixing, as mascarpone can become grainy or separate.

In a separate chilled mixing bowl, add cold heavy whipping cream. Beat on medium speed until it begins to thicken. Gradually add sugar and vanilla extract. Increase to medium-high speed and beat until medium-stiff peaks form. Stop before the cream becomes grainy or buttery.

Add the mascarpone to the whipped cream in 2–3 additions. Gently fold using a spatula until smooth and fully incorporated. Do not overmix. Refrigerate for 10–15 minutes while preparing the ladyfingers.

Pour cooled espresso into a shallow dish. Quickly dip each ladyfinger into the coffee for approximately 1 second per side. Allow excess coffee to drip off. Arrange in a single layer in an 8 × 8-inch baking dish. Don't let the ladyfingers soak. They absorb coffee very quickly and will become soggy if left submerged.

Spread half of the mascarpone cream evenly over the ladyfingers. Smooth the surface with a spatula.

Quickly dip another layer of ladyfingers in espresso. Arrange them over the mascarpone filling. Spread the remaining cream evenly over the top. Smooth the surface.

Cover and refrigerate for at least 6 hours, preferably overnight. Just before serving, generously dust the top with unsweetened cocoa powder using a fine-mesh strainer. Optionally sprinkle finely grated dark chocolate on top.

Cut into squares using a sharp knife. Wipe the knife between cuts for clean, beautiful layers. Serve chilled.

Refrigerate covered for up to 3 days. Keep chilled until serving. Do not leave at room temperature for more than 2 hours. Freeze individual portions for up to 1 month; thaw overnight in the refrigerator.