Tiramisu Cake

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A luscious Tiramisu Cake that captures both tradition and joy in every creamy layer, celebrating the essence of Italy.

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Whisking egg yolks and sugar: In a saucepan, whisk together egg yolks and sugar until smooth. Add milk and cook over medium heat until thickened, stirring frequently to avoid scrambling the eggs. Remove from heat and let cool.
Whipping cream: In a separate bowl, whip the heavy cream until soft peaks form. Take care not to overwhip; you want it just airy enough. Gently fold in the mascarpone cheese until the mixture is smooth and well combined.
Preparing coffee mixture: In a shallow dish, combine the cooled coffee with coffee liqueur for an extra punch of flavor (if you’re using it). This will be your ladyfinger dipping station.
Layering ladyfingers: Dip each ladyfinger quickly into the coffee mixture, making sure not to soak them! Layer them snugly in your serving dish or a baking pan.
Adding mascarpone mix: Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone mixture.
Refrigerating: Cover the dish and refrigerate for at least 4 hours, or overnight if you can stand the wait. This resting time allows the flavors to meld beautifully.
Dusting and garnishing: Before serving, dust with cocoa powder and top with dark chocolate shavings, if desired, for an extra touch of elegance!

Use the freshest eggs and quality mascarpone cheese for the best results. The longer you let the Tiramisu chill, the more delicious it becomes.

Find it online: https://doughgirlbylea.com/tiramisu-cake/