TIRAMISU WITH MASCARPONE CHEESE

Recipe and photo: Lee Ann Ferrue

• 1 ½ cups cold espresso or very strong coffee
• 3 tablespoons coffee liqueur (such as Kahlúa, optional)
• 1 ½ cups heavy whipping cream, chilled
• 8 oz (225 g) mascarpone cheese, slightly softened
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 package Savoiardi ladyfinger biscuits (approx. 24–28 biscuits)
• Unsweetened cocoa powder (for dusting)
• Prepare the coffee dip:
  In a shallow bowl, mix together the cold espresso and coffee liqueur (if using). Set aside.
• Whip the cream:
  In a large bowl, beat the chilled heavy whipping cream, granulated sugar, and vanilla extract together using an electric mixer until stiff peaks form.
• Incorporate the cheese:
  Gently fold or beat the room-temperature mascarpone cheese into your whipped cream mixture on low speed until completely smooth and combined.
• Do not over-mix, or the cream will curdle.
• Dip the ladyfingers:
  Quickly dip each ladyfinger biscuit into the espresso mixture for only 1 to 2 seconds per side.
  Do not soak them, or they will turn mushy.
• Layer the dessert:
  Arrange a single layer of coffee-dipped ladyfingers tightly along the bottom of an 8 x 8 or 9 x 9-inch baking dish.
• Spread half of your mascarpone cream mixture evenly over the top. Repeat with a second layer of dipped ladyfingers and finish with the remaining cream.
• Chill and dust:
  Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is highly recommended to let the flavors meld).
• Just before slicing and serving, dust the top generously with unsweetened cocoa powder using a fine-mesh strainer