Serving:
10-12
Total Time:
20 minutes Prep
4 hour chilling
Ingredients:
1 Cup Whipping Cream
1 Cup Mascarpone Cheese
1 Tsp Vanilla Extract
1/4 Cup Sugar
1 and 1/2 Cups Cold Espresso
2 Tbsp Kahlua (coffee liquor)
24-30 Ladyfingers
2 Tbsp Unsweetened Cocoa Powder for Dusting
Directions:
Whisk the whipping cream until stiff peaks form.
In another bowl, mix the mascarpone, vanilla, and the sugar until combined. Fold in the whipped cream and whisk until smooth.
Stir the Espresso and the Kahlua together in a separate bowl. Lightly dip each ladyfinger into the coffee mixture. *Very important not to soak the ladyfingers in the mixture. They become soggy fast.*
Arrange the ladyfingers as the bottom layer in a 9-inch baking dish (I like to use glass so you can see the layers of the Tiramisu).
Carefully spoon half of the cream mixture on top of the ladyfingers. Place another layer of the lightly dipped ladyfingers. Follow with the rest of the cream on top. Dust with a little cocoa powder before chilling.
Refrigerate from 4 hours minimum to overnight if needed.
Dust with cocoa powder before serving. Voila!

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