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1½ cups espresso or very strong coffee at room temperature (optional)

16 ounces mascarpone

6 large egg yolks

⅔ cup granulated sugar

2 cups heavy whipping cream

2 teaspoons vanilla extract

40 ladyfingers

⅓ cup unsweetened cocoa powder


1. Save the coffee in a bowl and set aside.

2. In a large mixing bowl, combine the mascarpone and the vanilla. Whisk until well combined and set aside.

3. Combine the egg yolks and sugar in the top if you have a double-boiler. Otherwise, combine them in a medium heat-proof mixing bowl. Whisk until well combined. Bring 2 inches of water to a simmer in a small pot or the bottom of a double boiler. Place the egg yolk mixture over the simmering water making sure the water does not touch the bowl. Whisk constantly until the sugar has dissolved and the mixture is light yellow and thickened a bit, about 5 to 8 minutes.

4. Pour the egg yolk mixture into the mascarpone, cool the egg mixture for a few minutes, and whisk until combined. Place in the refrigerator while preparing the whipped cream.

5. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment or electric mixer whip your cream.

6. Fold the whipped cream into the mascarpone mixture.


1. Working with one at a time, dip the top and bottom of a ladyfinger briefly in the coffee mixture liquid quickly. (we used 1,2,3, trick). Cover the bottom of the dish and try not to leave any gaps.

2. Add mascarpone mixture on top of the ladyfingers and smooth out to the edges using an offset spatula. Dip more ladyfingers, arranging them in a single layer on top of the filling as you go. Add the remaining mascarpone mixture and smooth out into an even layer. (we divided the mascarpone mixture in half and used each half to cover 8 individual clear ramekins.)

3. Dust top with the cocoa powder and chill overnight. Your tiramisu needs time to set up or it will be a delicious mess.

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