Tiramisu Recipe Mascarpone Filling Serve your homemade
Components:
For the Filling of Mascarpone:
- Cups and half of mascarpone cheese
- 1/2 cup of sugar, granulated
- Two tsp vanilla extract and four big egg yolks
- One cup of heavy cream
Regarding the Coffee Soaking Blend:
- 1 1/2 cups of strongly brewed coffee or espresso, chilled
- Two tablespoons of optional coffee liqueur
- 1/4 cup of sugar, granulated
For Putting Together:
- 24–30 Savoyard ladyfinger biscuits;
- powdered unsweetened chocolate for dusting
Instructions:
- 1. Pour the brewed coffee or espresso, coffee liqueur (if using), and 1/4 cup of granulated sugar into a shallow dish. Until the sugar dissolves, stir. Put aside to cool.
- 2. Beat the vanilla essence, 1/2 cup granulated sugar, and mascarpone cheese in a mixing bowl until creamy and well mixed.
- 3. Whisk the egg yolks in a another basin until they lighten in color.
- 4. Gently fold, until completely mixed, the whisked egg yolks into the mascarpone mixture.
- 5. Whip the heavy cream in a another dish until firm peaks form.
- 6. Gently stir the whipped cream into the mascarpone mixture just until the filling is creamy and smooth. To keep the texture light, use gentleness.
- 7.Drop each ladyfinger into the coffee mixture very quickly. Just give them a brief dip to moisten them; take care not to soak them for too long.
- 8. Line a serving dish or individual dessert cups with a layer of dipped ladyfingers.
- 9. Cover the ladyfingers with half of the mascarpone filling.
- 10. Repeat using the remaining mascarpone filling and another layer of dipped ladyfingers.
- 11. Refrigerate the tiramisu for a minimum of four hours or overnight, covered. This enables the dessert to solidify and the flavours to combine.
- 12. Dust the tiramisu’s top with unsweetened cocoa powder before serving.
- 13. Present your homemade tiramisu cold so you can enjoy its layers of rich, creamy flavour enhanced by coffee.