1/2tspinstant espresso powderfor the mascarpone mixture
1/4cupsugar
1tspvanilla extract
1Tbspinstant espresso powderto heat up in a cup
15ladyfingers biscuits15-20
cocoa powderoptional, for garnish
Instructions
In a large bowl, add the heavy cream and whip it up using a hand mixer until stiff peaks form.
In another bowl, add the mascarpone cheese, 1/2 tsp espresso powder, sugar, and vanilla extract mixing well.
Add this mixture to the heavy cream and combine using a spatula, then switch to a hand mixer and blend until everything is mixed well. The mixture should hold its shape and look creamy. Add this to a Ziploc bag or icing bag and keep it aside.
Take half a cup of water and heat it up, to this add 1 tbsp of espresso powder and mix well. Keep aside. Use it when it's at room temperature.
Dip your ladyfinger for about a second in the espresso and start layering them in the serving bowls you like. It should go: one layer of espresso dipped ladyfingers, cream, espresso dipped ladyfinger, then cream.
Chill for a minimum of 4 hours. Dust with cocoa powder before serving.
Notes
You should get 4 individual tiramisus in 4-5 oz serving glasses. Double or triple the ingredients as needed for larger gatherings.
You can make these 1 day in advance and store them in the refrigerator. We like to make them the night before to allow the tiramisus to firm up overnight.