Done correctly, a classic tiramisù can be transcendent.

A
creamy dessert of espresso-soaked ladyfingers surrounded by
lightly sweetened whipped cream and a rich mascarpone, tira-
misù relies heavily on the quality of its ingredients. If you don’t
have a barista setup at home, pick up the espresso at a local
coffee shop, or use strongly brewed coffee. As for the ladyfin-
gers, make your own or buy them, but keep in mind that store-
bought varieties can range from soft and spongy (like angel
food cake) to hard and crunchy (like biscotti). Both kinds will
 Ingredients
• 1 1/2 cups heavy whipping cream
• 8 ounce container mascarpone cheese ,room
temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cold espresso
• 3 Tablespoons coffee flavored liqueur ,optional
(Kahlua or DaVinci brands)
• 1 package Lady Fingers ,Savoiardi brand can
be found in the cookie aisle at your local gro-
cery store, or online
• Cocoa powder for dusting the top

explaination
• Mix creamy filling. Beat the mascarpone, cream, sugar, and vanilla to-
gether until stiff peaks.

• Dip lady fingers. Add the espresso and liqueur (if using) to a shallow
bowl and dip the lady fingers on both sides (don’t let them soak–just a
quick dip!)
• Layer mascarpone. Smooth a layer of the mascarpone/whipped cream
mixture on top of the lady fingers.

• Repeat. Add another layer of lady fingers (dipped in coffee and liqueur)
and another layer of cheese mixture. Dust with cocoa powder.
 How to
make
Add whipping cream to a
mixing bowl and beat on
medium speed with elec-
tric mixers (or use a stand
mixer). Slowly add sugar
and vanilla and continue
to beat until stiff peaks.
Add mascarpone cheese
and mix just until com-
bined. Set aside.
Add coffee and liqueur to a shallow bowl. Dip the lady fingers
in the coffee (Don’t soak them--just quickly dip them on both
sides to get them wet) and lay them in a single layer on the
bottom of an 8x8’’ or similar size pan.
Smooth half of the mascarpone mixture over the top. Add
another layer of dipped lady fingers. Smooth remaining mas-
carpone cream over the top.
Dust cocoa powder generously over the top (I use a fine mesh
strainer to do this). Refrigerate for at least 3-4 hours or up to
overnight before serving.