This classic tiramisu is rich, creamy, and infused with the bold flavor of espresso. A perfect no-bake dessert for special occasions.
Ingredients
Method
Make the Cream Mixture: In a double boiler, whisk together egg yolks and sugar. Cook over simmering water, whisking constantly until thickened, about 8 minutes. Remove from heat and let cool slightly.
Add Mascarpone: Beat in the mascarpone cheese until smooth and creamy.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until well combined.
Soak the Ladyfingers: In a shallow dish, combine the espresso and coffee liqueur. Quickly dip each ladyfinger into the mixture, making sure not to soak them.
Assemble the Tiramisu: In a 9x13-inch dish, arrange a layer of soaked ladyfingers. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of ladyfingers and the remaining mascarpone mixture.
Chill and Serve: Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, dust with cocoa powder.
