Creamy tiramisu with coffee-soaked ladyfingers.

This easy Tiramisu combines creamy mascarpone cheese with the rich flavors of coffee and cocoa. Start by whipping egg yolks with sugar and vanilla, then blend in mascarpone. Fold in stiffly beaten egg whites for a light, airy texture. Dip ladyfingers in a coffee-Kahlua mixture and layer them with the mascarpone blend. Chill for at least 4 hours to let the flavors meld. Before serving, dust with cocoa powder. Serve chilled, slicing into squares or scooping into bowls. This classic Italian dessert is perfect for dinner parties or a special treat at home.

Ingredients

• 3 eggs (yolks and whites separated)
• ½ cup caster sugar (superfine sugar)
• ½ teaspoon vanilla extract
• 8 ounces mascarpone cheese (good quality)
• 1 ¼ cups strong black coffee (hot)
• 2 tablespoons Kahlua (or any other coffee liqueur, optional)
• 24-30 ladyfingers (savoiardi biscuits)
• Cocoa powder (for dusting)

Directions

1. Prepare the Coffee Mixture: Brew the coffee and mix it with Kahlua. Let it cool to room temperature.
2. Whip Egg Yolks and Sugar: In a bowl, whisk the egg yolks with the sugar until the mixture is pale and creamy. Add the vanilla extract and mascarpone cheese, and mix until smooth.
3. Whip Egg Whites: In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture.
4. Assemble the Tiramisu:
   • Dip each ladyfinger briefly into the coffee mixture and arrange them in a single layer in a dish.
   • Spread half of the mascarpone mixture over the ladyfingers.
   • Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
5. Chill and Serve: Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder.

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