A refreshing dessert, with a strong flavor of coffee.
- In a large bowl, mix mascarpone with sugar and vanilla extract until well combined.
- Whip the double cream in a separate bowl.
- Spoon the whipped cream in 3 batches into the mascarpone mixture and mix delicately until well combined, then beat for some seconds.
- If you find that the cream is too firm, try to add some tsp of coffee. I usually do it and it becomes so smooth and easy to spread.
- Dip the ladyfingers in coffee. The coffee should be at room temperature or cold.
- Don’t let the biscuits soak. A quick dip is enough.
- Place the ladyfingers in a pan or tin of your choice to make the first layer.
- If you are planning to unmold the tiramisu later, just cover the tin with a cling film before putting the cream and biscuits layers.
- Spread some of the cream on the top of the first layer.
- Repeat the same steps for the remaining layers.
- Try to make a decoration on the final cream layer, or just keep it simple.
- Dust the top with cocoa powder using a sieve.
- If you are planning to keep the tiramisu in the pan, refrigerate for at least 2 hours before serving.
- If you are planning to completely unmold it, like I did here, keep it in the freezer for 2 hours. Then, unmold and decorate and keep it in the fridge for 1 hour before serving.
- In case you are looking for the original tiramisu recipe, with eggs, you can find it (here)