Name: Let You See a Quick Way to Make Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6
Ingredients: 200 g mascarpone cheese; 1/4 cup sugar; 1 tsp vanilla; 1 cup heavy cream; 1 cup brewed espresso; Ladyfingers; Cocoa powder

Instructions

PREPARE THE MASCARPONE MIXTURE

Combine the mascarpone cheese, sugar and vanilla extract (in a medium-sized mixing bowl). Use a hand whisk or spatula to mix until smooth and creamy, ensuring the sugar dissolves completely.

Tip: Let the mascarpone come to room temperature before mixing for a smoother consistency.

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WHIP THE CREAM

In a separate chilled bowl, pour the heavy cream and whip it with a hand mixer on medium speed. Gradually increase to high speed and whip until stiff peaks form, approximately 3-4 minutes. Be careful not to over-whip (it can turn into butter).

Tip: Use a chilled bowl and whisk to help the cream whip faster and hold its shape better.

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FOLD THE CREAM INTO THE MASCARPONE

Gently fold the whipped cream into the mascarpone mixture using a spatula. Add the cream in batches, folding slowly to maintain the airy texture. Mix until fully combined and smooth, but avoid overmixing to preserve the fluffiness.

Tip: Use a gentle folding motion from the bottom up to prevent deflating the whipped cream.

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PREPARE THE ESPRESSO DIPPING MIXTURE

Brew 1 cup of strong espresso and let it cool slightly. Pour the espresso into a shallow dish. If desired, you can add a splash of liqueur, like Marsala wine or coffee liqueur for added flavor.

Tip: Make sure the espresso is at room temperature or slightly warm to prevent the ladyfingers from getting too soggy.

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ASSEMBLE THE TIRAMISU LAYERS

Quickly dip each ladyfinger into the espresso mixture, ensuring both sides are coated but not soaked. Place a layer of dipped ladyfingers in the bottom of your serving dish. Spread a generous layer of the mascarpone mixture over the ladyfingers. Repeat the process, creating alternating layers of dipped ladyfingers and mascarpone until the dish is filled, ending with a mascarpone layer on top.

Tip: Work quickly when dipping the ladyfingers to avoid oversaturation, which can cause the tiramisu to collapse.

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DUST WITH COCOA POWDER

Using a fine-mesh sieve, dust the top layer with cocoa powder. Cover the dish with plastic wrap and refrigerate for at least 4-6 hours or overnight, to allow the flavors to meld and the tiramisu to set.

Tip: For a more dramatic finish, dust an additional layer of cocoa powder right before serving.

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SERVE

Once the tiramisu is set, slice it into portions using a sharp knife. Serve chilled on plates and (if desired) garnish with chocolate shavings or a light dusting of additional cocoa powder.

Tip: Use a clean knife for each cut to keep the layers neat and presentable.

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