Beat yolks and sugar in stand mixer on medium high for 12 minutes (until white and thick).
Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
Beat egg whites until stiff peaks and gradually fold the mascarpone/egg yolk mixture into egg whites and set aside. Put in the fridge for approx. 2 hours (this is optional but this makes the cream's consistency a bit thicker).
Mix the espresso with the coffee liquor together and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
Arrange the lady fingers in the bottom of a square baking dish.
Spoon half the mascarpone cream filling over the lady fingers.
Repeat process with another layer of lady fingers and add another layer of tiramisu cream.
Cover and refrigerate for at least 12 hours, the longer the better.
Dust with cocoa powder just before serving.
Calories: 243.73kcal | Carbohydrates: 23.68g | Protein: 6.22g | Fat: 13.66g | Saturated Fat: 6.94g | Sodium: 164.08mg | Fiber: 0.23g | Sugar: 8.34g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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