Ingredients
Method
- Whisk egg yolks and sugar together until pale and thick.
- Gently fold in mascarpone until smooth.
- In a separate bowl, whip heavy cream to stiff peaks and fold into the mascarpone mixture.
- Combine the cooled espresso with the Vanilla Syrup and a touch of Toasted Hazelnut Syrup.
- Quickly dip each ladyfinger into the espresso mixture and layer in a dish.
- Spread a layer of mascarpone cream over the soaked ladyfingers.
- Repeat layers until finished, ending with cream on top.
- Dust generously with cocoa powder.
- Refrigerate for at least 4 hours (overnight is best) before serving.
Garnish & Finish
Finish with an extra dusting of cocoa powder just before serving for a fresh, aromatic touch.
Optional: add chocolate shavings or a light drizzle of hazelnut syrup for added depth.
Serving Note
A refined take on a timeless dessert — the vanilla and toasted hazelnut elevate the espresso’s richness, creating a beautifully balanced tiramisu that feels both comforting and elegantly indulgent.
