Tiramisu

1. 1

   Pour half an inch of coffee onto a plate (add Sambuca) and flip half of the lady fingers into coffee one at a time and quickly so that they do not soak and get soggy.

2. 2

   Layer the bottom of a casserole with the lady fingers.

3. 3

   On high, beat egg yokes.

4. 4

   Mix in the sugar until pale yellow and thick.

5. 5

   In separate bowl, whip heavy cream until light and fluffy, then fold in mascarpone.

6. 6

   Continue to fold until smooth and not lumpy.

7. 7

   Mix together egg yolk and sugar, with heavy cream and mascarpone.

8. 8

   Next, pour half of the cream ontop of the first layer of lady fingers.

9. 9

   Repeat step one with the remaining lady fingers and layer ontop of cream.

10. 10

    Pour the rest of the cream on top of the second layer of lady fingers.

11. 11

    Lastly, sift cocoa over the top.

12. 12

    Refrigerate for a couple of hours, until cold.

13. 13

    The longer it sits, the better it is.

* Per serving · 4 servings · Values may vary.

No additional tips available.