Ingredients
- 500 g Lussaria Mascarpone, cold
- 400 ml Lussaria Whipping Cream, well chilled
- 150 g caster sugar (or 120 g icing sugar for smoother finish)
- 1 tsp vanilla extract
- 24-30 ladyfinger biscuits (savoiardi)
- 400 ml strong espresso, cooled
- 3 tbsp coffee liqueur (optional) — Kahlúa or dark rum
- Cocoa powder for dusting
Method
- Whip the cold cream to soft peaks with 50 g of the sugar. Set aside in fridge.
- In a separate bowl, gently loosen the mascarpone with a spatula (do not whip). Add remaining 100 g sugar and vanilla; mix smooth.
- Fold the whipped cream into the mascarpone in three additions — gently, keep the air in.
- Combine cooled espresso with liqueur in a shallow bowl.
- Dip each ladyfinger in the espresso for 1-2 seconds only (they oversoak fast). Arrange a layer in the base of a 22 cm square dish or 8 individual glasses.
- Spread half the mascarpone cream over the biscuits, smooth. Add a second layer of dipped biscuits, then the remaining cream.
- Cover, refrigerate 6 hours minimum (overnight is better).
- Just before serving, dust generously with cocoa powder through a sieve.
Baker's note
Real mascarpone is what makes tiramisu tiramisu. Cream cheese produces a coffee-cheesecake mousse — pleasant, but not the same dessert. See our mascarpone vs cream cheese guide.