Tiramisu

< back

500 ml. mascarpone cheese,

1 litre whipping cream,

120 gr. granulated sugar,

4 cups double espresso,

100 ml. Tia Maria or Kahlua,

50 ml. natural vanilla extract,

2 pounds lady fingers Savoiardi biscotti.

1) Put the mascarpone, the sugar and the cream in a mixing bowl and whip them together to stiff peaks .

2) Cool down the coffee and mix with the liqueur and the vanilla extract.

3) Dip each lady finger in the coffee mixture and arrange them horizontally in a suitable tray.

4) Spread half of the mascarpone mixture on top and continue with the lady fingers but this time vertically.

5) Spread the second half of the mascarpone on top and shave some semi-sweet bakers chocolate over the dessert.

6) Cover the Tiramisu and leave it in the refrigerator for at least 8 hours to set before cutting.