In a deep dish, mix the coffee and rum or coffee liqueur. Set aside.
In a medium bowl, beat the egg yolks with the sugar until light and thick. Add the mascarpone and mix until smooth.
In a separate bowl, cream the heavy cream and vanilla extract until thick.
Gently fold the whipped cream into the mascarpone mixture until smooth.
Quickly dip the ladyfingers, one at a time, into the coffee mixture, making sure they don’t get too soggy.
Place a layer of soaked ladyfingers on the bottom of a 23×23 cm baking dish. Spread half of the mascarpone mixture over the surface, leveling with a spatula.
Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Cover and place the tiramisu in the refrigerator for at least 4 hours, preferably overnight.
Before serving, sprinkle with unsweetened cocoa powder and add dark chocolate chips if desired.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours (cool down time)
Calories: 350 per serving
Servings: 8 servings
Thanks to all those who have read these lines
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