Tiramisù espresso ovvero spuma di mascarpone alla cannella - LE BUONE RICETTE DI PAM E PANORAMA

In a medium saucepan, whisk together egg yolks and sugar until well combined.

Add milk to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.

In a large bowl, whip the heavy cream until stiff peaks form.

Fold the cooled egg mixture into the whipped cream gently until combined.

Add mascarpone cheese to the mixture and fold until smooth and creamy.

In a shallow dish, combine brewed espresso and coffee liqueur (if using).

Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of a 9x9 inch dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat the layers with the remaining ladyfingers and mascarpone mixture.

Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust the top with cocoa powder and garnish with grated dark chocolate.

Equipment Needed

Spice Level: