Directions
Step 1
Prepare Coffee and Whipped Cream
Brew strong espresso or coffee and let it cool to room temperature.
You can add 2-3 tablespoons of coffee liqueur if desired, but this is optional.
In a chilled bowl with chilled beaters, whip the Holla Whipping Cream until stiff peaks form.
Refrigerate until needed.
Step 2
Make Mascarpone Mixture
In a large bowl, beat egg yolks with half the sugar (50g) until pale and fluffy, about 3-4 minutes.
Add mascarpone cheese and beat until smooth and well combined.
The mixture should be creamy with no lumps.
Step 3
Prepare Meringue
In a separate, very clean bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the remaining sugar (50g) and continue beating until stiff, glossy peaks form.
This meringue adds lightness and stability to the dessert.
Step 4
Combine Everything
Gently fold the whipped mascarpone mixture into the beaten egg whites using a spatula, being careful not to deflate the mixture.
Use broad, gentle folding motions.
Once combined, gently fold in the whipped Holla Whipping Cream.
The final mixture should be light, fluffy, and cloud-like.
Step 5
Assemble the Tiramisu
Quickly dip each ladyfinger cookie into the cooled espresso—just 1 second per side; don't let them get soggy.
Arrange a layer of soaked ladyfingers in the bottom of a 9x13 inch dish (or individual serving glasses for an elegant presentation).
Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it evenly.
Add another layer of espresso-dipped ladyfingers, then top with the remaining cream.
Cover and refrigerate for at least 4 hours, but overnight is best.
Before serving, dust generously with unsweetened cocoa powder.
Slice and serve chilled.
Bellissimo!