Tiramisu

A refreshing dessert, with a strong flavor of coffee.

RECIPE

• In a large bowl, mix mascarpone with sugar and vanilla extract until well combined.
• Whip the double cream in a separate bowl.
• Spoon the whipped cream in 3 batches into the mascarpone mixture and mix delicately until well combined, then beat for some seconds.
• If you find that the cream is too firm, try to add some tsp of coffee. I usually do it and it becomes so smooth and easy to spread.
• Dip the ladyfingers in coffee. The coffee should be at room temperature or cold.
• Don’t let the biscuits soak. A quick dip is enough.
• Place the ladyfingers in a pan or tin of your choice to make the first layer.
• If you are planning to unmold the tiramisu later, just cover the tin with a cling film before putting the cream and biscuits layers.
• Spread some of the cream on the top of the first layer.
• Repeat the same steps for the remaining layers.
• Try to make a decoration on the final cream layer, or just keep it simple.
• Dust the top with cocoa powder using a sieve.
• If you are planning to keep the tiramisu in the pan, refrigerate for at least 2 hours before serving.
• If you are planning to completely unmold it, like I did here, keep it in the freezer for 2 hours. Then, unmold and decorate and keep it in the fridge for 1 hour before serving.
• In case you are looking for the original tiramisu recipe, with eggs, you can find it (here)

ENJOY YOUR HOMEMADE TREAT!