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- 6 egg yolks
- 100 g sugar
- 70 g milk
- 500 g mascarpone
- 1 tsp vanilla extract
- 200 g cold, unsweetened heavy cream (or whipping cream)
- 400 g freshly brewed coffee, cooled
- 40 g Amaretto liqueur
- 200–300 g ladyfingers (savoiardi)
- unsweetened cocoa powder, for dusting
Start by whisking the egg yolks and sugar in a small pot, then add milk. Cook on low heat until it reaches 82 degrees Celsius.
To be safe, you can also use a bain-marie. Once thickened, strain the mixture through a fine sieve and allow it to cool completely.
Mix the mascarpone with the cooled yolk mixture and vanilla extract until smooth. Separately, whip the cold cream until it forms soft peaks.
Gently fold the whipped cream into the mascarpone mix using a spatula, combining slowly to keep the mixture fluffy and smooth.
In a small bowl, mix the cooled coffee with the Amaretto. This mixture will be used to soak the ladyfingers before layering.
Choose your serving dish—it can be rectangular, round, a springform, or even small glasses if you want individual tiramisu portions.
Dip each ladyfinger quickly into the coffee mixture—don’t soak too long or they’ll fall apart. Layer them in the bottom of your dish.
Spread half of the mascarpone cream over the soaked ladyfingers and smooth it out. Repeat with another layer of soaked biscuits and remaining cream.
Cover the dish and place it in the refrigerator overnight. This helps the dessert firm up and the flavors to fully develop and blend.
Just before serving, generously dust the top with unsweetened cocoa powder. Slice into squares or spoon it from the dish and enjoy every bite.
