Description
Layers of vanilla-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder create a delightful twist on the classic tiramisu.
Ingredients
- Ladyfingers
- Espresso
- Mascarpone cheese
- Eggs
- Sugar
- Vanilla extract
- Cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Make the cake: In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. Beat in the eggs one at a time, then stir in the flour, baking powder, and salt. Gradually stir in the milk until just combined. Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the coffee syrup: In a small saucepan, combine the water, sugar, and instant coffee. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool slightly.
- Make the mascarpone cream: In a large bowl, beat together the mascarpone cheese, heavy cream, sugar, and vanilla extract until stiff peaks form.
- Assemble the cake: Poke holes all over the cooled cake with a fork. Slowly pour the coffee syrup over the cake, allowing it to soak in. Spread the mascarpone cream evenly over the top of the cake.
- Dust with cocoa powder before serving.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Vanilla extract enhances the mascarpone cream, but feel free to experiment with other extracts like almond or lemon.
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Dusting with cocoa powder is optional but adds a classic tiramisu touch.
- The cake needs to chill for at least 4 hours, but overnight is best for the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 35 minutes