Silken Moonlight Tiramisu

Allergens

Eggs, Dairy

Ingredients

• 12 ladyfingers
• 1 cup freshly brewed espresso, cooled
• 3 large egg yolks
• 2 tbsp granulated sugar
• 6 oz mascarpone cheese, room temperature
• 1/4 tsp pure vanilla extract
• 1/2 cup heavy cream, cold
• Zest of 1 orange
• Unsweetened cocoa powder, for dusting

Instructions

1. In a shallow dish, soak the ladyfingers in cooled espresso until softened but not falling apart. Set aside.
2. In a heatproof bowl over a double boiler, whisk together egg yolks and sugar until pale and creamy. Continue to whisk while slowly incorporating mascarpone cheese until smooth and velvety.
3. Stir in vanilla extract and orange zest, blending well.
4. In another bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
5. Layer the soaked ladyfingers and coffee infused custard in individual serving glasses or a single large trifle dish, finishing with a layer of custard on top.
6. Cover and chill in the refrigerator for at least 4 hours or overnight.
7. Before serving, dust with unsweetened cocoa powder using a fine mesh sieve to create a delicate contrast.

Chef’s Insight

The key to this dish is balance - the perfect blend of coffee richness, zesty orange, and velvety mascarpone that melds together in every bite.

Notes

Ensure your egg yolks are pasteurized for food safety.