My coffee liqueur tiramisu made with @communitycoffee Dark & Bold blend… y’all, this was my first time making tiramisu and I’m honestly so proud of it 🥹☕️ I think it came out great!
1. In a heat-safe bowl over gently simmering water, whisk together the egg yolks and sugar. Keep the water steaming, not boiling. Whisk until smooth, slightly thickened, and lighter in color. Let cool completely (you can pop it in the icebox).
2. In a bowl, mix mascarpone, vanilla bean paste, and salt until smooth. Scrape the sides. Slowly add heavy cream and powdered sugar and whip to stiff peaks.
3. Add half the mascarpone mixture to the cooled yolks and mix until mostly smooth. Fold in the rest until creamy.
4. Stir the coffee liqueur into your cooled strong coffee.
5. Quickly dip each ladyfinger (don’t soak!) and lay them tightly into an 8x8 dish. Spread half the mascarpone mixture on top. Repeat with another layer of dipped ladyfingers and the remaining filling.
6. Refrigerate at least 6 hours (overnight is best). Dust with cocoa powder before serving.
