-
1
To prepare the filling, pour the brewed coffee into a bowl or baking dish, allowing it to cool completely.
-
2
In a large bowl, using an electric mixer with a whisk attachment on high speed, beat together the egg yolks and sugar until they are smooth, frothy, and pale in color.
-
3
Add the mascarpone and mix for approximately 1 minute.
-
4
Finally, add the Kahlua to taste and mix some more, until all the ingredients are blended together smoothly.
-
5
In a separate bowl, beat the heavy cream until its stiff.
-
6
Using a spatula, fold the whipped cream into the mascarpone mixture until everything is blended.
-
7
To assemble the pie, layer the bottom of the pie shell with one-third of the cream mixture.
-
8
Quickly dip each of the ladyfingers into the coffee (be careful not to oversoak the ladyfingers to the point of saturation).
-
9
Arrange 12 of the ladyfingers over the cream mixture.
-
10
Spread another one-third of the cream mixture over the placed ladyfingers.
-
11
Dip the remaining 12 ladyfingers into the coffee and arrange them over the cream mixture.
-
12
Spread the remaining one-third of the cream mixture over the final ladyfinger layer, smoothing out the top of the pie.
-
13
Refrigerate the pie for at least 6 hours before serving.
-
14
Using a pastry bag, distribute the whipped cream decoratively across the top of the pie.
-
15
If you choose, use an offset spatula to create a more finished look.
-
16
Sprinkle the whipped cream with a dusting of cocoa powder, and perhaps a few coffee beans.
-
17
Tiramisu Pie should be served cold.
-
18
It can be stored in the refrigerator for up to 3 days.
