Ingredients :
- 16 ounces marscapone cheese, at room temperature
- 2 cups heavy whipping cream, cold
- 2 pacages or about 30 ladyfingers sponge cookies
- 1 1/4 cup expresso or strong coffee, sweetened with 2 tablespoons granulated sugar
- 2 teaspoon vanilla extract, divided use
- 1/8 teaspoon salt
- 3/4 cup powdered sugar
- 1/4 cup cocoa powder, either unsweetented or sweetened. I use sweetened
- For Garnish
- milk, dark and white chocolate shavings as needec
Method :
- I used a 9 inch springform pan for this Tiramisu. It will have a round shape, which interestingly is the original shape.I wanted the removable side for a clean presentation. You can use a 9 inch cake pan.
- In bowl mix coffee with 1 teaspoon vanilla and refrigerate until cold
- Beat cream until it forms stiff peaks, refrigerate while you beat marscapone
- Beat marscaspone, confectioner"s sugar, salt and the remaining 1 teaspoon vanilla until smooth
- Fold marscapne into whipped cream in 3 additions until well combined. Refrigerate until needed
- Dip each ladyfinger quickly in the cold coffee mixture and place them on the bottom of the springform pan. Don"t overlap them but squeeze them very close together to completely cover the bottom
- Cover lady fingers with 1/3 of the marscapone cream. Dust cream with cocoa powder
- Add another layer of coffee dipped ladyfingers on top of the marscapone layer
- Add another 1/3: of the marscapone cream to cover ladyfingers. Dust with cocoa powder
- Add a final layer of coffee dipped ladyfingers. Top with remaining marscapone cream and a thick dusting of cocoa powder
- Garnish with the chocolate shavings. Refrigerate at least 6 hours or overnight before releasing sides of sprinform pan and slicing to serve.
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