Tiramisu

Ingredients:

22 -24 ladyfingers biscuits (Italian Savoiardi)

40g Sugar or raw cane sugar 1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold) 1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled) 1 cup and 1/4 cup (300 ml) of strong coffee (cold) 2 teaspoons of vanilla extract Unsweetened Cocoa powder for dusting

Instructions: 1. Prepare the espresso coffee and set aside.

2. mascarpone cream: In a medium bowl beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth. 3. In another bowl, Whip the chilled cream with the vanilla extract and sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill. 4. Prepare 8 inches (20 cm) springform pan (Grease the tin then press the parchment paper around the sides). 5. Quickly dip the ladyfingers into the cold/room temperature coffee. 6. Create a firm (no empty space) layer with the dipped ladyfingers in the tin, you will need to cut some biscuits to fit the springform pan. 7. Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly. 8. Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat nicely the cream on top with an offset spatula. 9. Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. *Tiramisu is always better chilled overnight and served the day after.