This delicious PapaNicholas coffee infused tiramisu is moist, full of flavor and topped with luscious mascarpone whipped cream with a light dusting of cocoa powder. Perfect for your next gathering!
- 7 oz. PapaNicholas Italian Espresso (200g)
- 2 oz. coffee liquor (56g)
- 2 c. mascarpone, room temperature (500g)
- ¼ c. granulated sugar (50g)
- 1 tbsp. vanilla bean paste
- 2 c. heavy whipping cream (500g)
- 28-32 ladyfingers
- Cocoa powder, for dusting
Step 1:Brew the espresso into a shallow bowl, then mix in the coffee liquor. Set the mixture in the fridge to cool while you make the mascarpone filling.
Step 2: In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste just until combined.
Step 3: Slowly beat in the heavy whipping cream. Continue to beat until the mixture reaches stiff peaks.
Step 4: Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on the bottom of an 8x8 or 9x9 baking dish.
Step 5: Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.
Step 6: Dip more of the ladyfingers into the espresso mixture, and layer them on top of the mascarpone.
Step 7: Spread a thin layer of mascarpone cream on top of the lady fingers. Then, transfer the remaining cream to a piping bag fitted with a round tip.
Step 8: Pipe out small dollops of mascarpone cream on top of the tiramisu, then dust the top generously with cocoa powder.
Step 9: Let the tiramisu set up in the fridge for at least 4 hours, ideally overnight.
Slice, Serve and Enjoy! Don’t forget to snap a pic & #papanicholascoffee