We recommend reading this recipe in its entirety before starting 😊

Tiramisu

In a stand mixer, whip egg yolk and 1/2 c of sugar until light yellow and fluffy. Pour into a large bowl and set aside. 

Next, whip heavy cream and 1/2 c of sugar until medium peaks form. Add in mascarpone and whip until combined. Be careful not to over whip.

Using a spatula, gently fold mascarpone mixture into egg yolk mixture. Be careful not to over mix. Set aside.

Dust the bottom of the springform pan with 1 1/2 tbsp of cocoa powder.

In a shallow dish, mix espresso and Kahlua together.

Dip each side of the lady fingers in espresso mixture one by one and set in the bottom of the springform pan to create a uniform layer. You might have to cut the lady fingers so they fit. Do not completely soak lady fingers in the espresso as they will get very soft and mushy.

Next, layer the cream mixture on top of the ladyfingers and repeat until the pan if filled. Top with the remaining cocoa powder. Refrigerate for at least 4 hours, we recommend overnight for best results.