Ingredients
Espresso Coffee Mixture
Espresso Cream Filling
Layers
Decoration
Method
A rich and elegant Italian dessert made with layers of coffee-soaked sponge fingers and a silky mascarpone espresso cream, finished with a generous dusting of cocoa powder
Step 1: Prepare the Coffee Mixture
Brew the espresso coffee and allow it to cool completely.
Pour the coffee into a shallow dish.
Add the coffee liqueur if using.
Add the vanilla extract.
Stir well and set aside.
Step 2: Prepare the Espresso Cream
Place the instant espresso powder into a small bowl.
Add the hot water.
Stir until dissolved and leave to cool.
Place the egg yolks and caster sugar into a large mixing bowl.
Whisk for 3-4 minutes until pale and thick.
Add the dissolved espresso mixture.
Whisk until fully combined.
Add the mascarpone cheese.
Beat gently until smooth.
In a separate bowl, whip the double cream until soft peaks form.
Fold the whipped cream into the mascarpone mixture in batches.
Continue folding until smooth and airy.
Step 3: Create the First Layer
Dip each sponge finger into the coffee mixture for 1-2 seconds.
Do not soak them for too long or they will become soggy.
Arrange half of the soaked sponge fingers in the base of a serving dish approximately 20cm x 20cm.
Spread half of the espresso cream evenly over the biscuits.
Step 4: Create the Second Layer
Dip the remaining sponge fingers into the coffee mixture.
Arrange them over the cream layer.
Spread the remaining espresso cream evenly on top.
Smooth the surface with a spatula.
Step 5: Chill
Cover the dish with cling film.
Refrigerate for at least 6 hours.
For the best texture and flavour, chill overnight.
Step 6: Decorate
Remove the tiramisu from the refrigerator.
Dust the surface generously with cocoa powder using a fine sieve.
Sprinkle over the grated dark chocolate.
Step 7: Serve
Cut into portions using a sharp knife.
Serve chilled.
Enjoy with a freshly brewed espresso coffee for a traditional Italian finish.
Tip: Chilling overnight allows the coffee, mascarpone and sponge layers to fully develop their flavour, creating a richer and more authentic tiramisu.
