¾cup(180ml) Kahlua, or preferred alcohol, optional
1 ½cups(360ml) mascarpone
¼cup(50g) granulated sugar
1 ¼cups(300ml) heavy cream
2teaspoonsvanilla bean pasteoptional
cocoa powderfor dusting
Mix together the espresso and Kahlua in a bowl. Heat until warm, but not hot. Set aside, keeping warm.
Add the mascarpone, granulated sugar, vanilla, and salt to a mixing bowl. Beat until the mascarpone is smooth.
Scrape down the sides and bottom of your bowl, then add in the heavy cream.
Whip using a whisk attachment until the mixture is light and airy, but with a sturdy structure. Take care to not overmix the mixture otherwise the mixture will become grainy and greasy tasting.
Quickly dip the ladyfingers in the warmed espresso mixture and line the bottom of a 9x9 square baking pan. You may need to cut the ladyfingers to fit, this is normal. Do not dip the ladyfingers too long in the liquid otherwise, they become mushy and break apart.
Spread half the mascarpone mixture over the ladyfingers and spread into an even layer.
Top the mascarpone with another layer of dipped ladyfingers.
Add the remaining mascarpone and spread evenly.
Allow the tiramisu to set covered in the refrigerator for at least 4 hours, preferably overnight. Dust with cocoa powder to finish.
You can replace the Kahlua with rum, cognac, Grand Marnier, or another preferred alcohol.
I was able to replace some of the heavy cream with creme fraiche with success and felt it helps the tiramisu set faster.