Author: Melissa
  • 1 cup strong espresso, cooled
  • 5 tsp. sugar
  • 1 lb mascarpone cheese
  • 6 egg yolks
  • 36 Ladyfingers
  • Cocoa powder, sprinkled on top
  1. Brew espresso and mix with 2 tsp. of sugar – set aside to cool.
  2. In a mixing bowl, beat together egg yolks, mascarpone (room temperature works best), 2 tsp. of espresso and 3 tsp. of sugar until light and fluffy. Set aside.
  3. In a shallow bowl, add remaining espresso and begin dipping each ladyfinger cookie into the espresso, making sure to coat both sides. Don’t let the cookie sit in the espresso for more than 2-3 seconds each side, otherwise it will absorb too quickly and crumble the cookie.
  4. In a square baking dish with deep sides, begin layering the soaked cookies so they form an even layer at the bottom of the dish.
  5. Spoon a third of the mascarpone mixture on top and spread evenly.
  6. Repeat two more times, until you have 3 total layers with the final layer being the last third of the mascarpone mixture.
  7. Cover with plastic wrap and refrigerate for at least 2-3 hours. Before serving, sprinkle the top with cocoa powder.
  8. Enjoy!
Recipe by Cucina Mia at http://www.cucinamiablog.com/tiramisu/