“Michelin-Star-Worthy Tiramisu: A Rich and Delectable Italian Dessert”

Allergens

Dairy, Egg (in ladyfingers)

Ingredients

• 200g mascarpone cheese 150ml heavy cream 1/4 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 36 ladyfingers (savoiardi) 1/2 cup strong espresso or brewed coffee, cooled 2 tablespoons rum or brandy (optional) Unsweetened cocoa powder, for dusting 1 ounce dark chocolate, shaved or grated

Instructions

1. In a large mixing bowl, combine the mascarpone cheese, heavy cream, confectioners' sugar, and vanilla extract. Beat with an electric mixer until smooth and fluffy, about 2 3 minutes.
2. Prepare two shallow dishes or trays that can hold the ladyfingers in a single layer.
3. In one dish, pour the cooled espresso or brewed coffee and add the rum or brandy, if using. In the other dish, prepare a thin layer of the mascarpone cream.
4. Dip each ladyfinger into the coffee mixture briefly, ensuring they absorb the liquid but do not become soggy. Place them on top of the mascarpone cream in an even layer.
5. Spread a generous amount of the remaining mascarpone cream over the soaked ladyfingers, creating an even layer. Repeat the process with another layer of dipped ladyfingers and finish by spreading the last of the mascarpone cream on top.
6. Dust the entire tiramisu with unsweetened cocoa powder, gently tapping off any excess. Decorate the surface with shavings or grated dark chocolate. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
7. When ready to serve, slice the tiramisu into individual portions and enjoy the sensational mouthfeel and aroma of this Italian masterpiece.

Chef’s Insight

The key to a perfect tiramisu is finding the right balance between the coffee-soaked ladyfingers and the creamy mascarpone layer. Adjust the soaking time of the ladyfingers to achieve your desired level of moistness.

Notes

This recipe is best served chilled and at room temperature.