Start by preparing the coffee so that it has time to cool before using.
Place the ring of an 8-inch springform pan on a large serving platter. Using the ring without the base makes for a more elegant presentation.
In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy cream until smooth. Set aside.
Whip the remaining cream with the vanilla extract and Turbinado sugar until soft peaks form.
Gently incorporate the mascarpone cream while continuing to whisk.
Lightly grease the ring of the pan and press parchment paper against the edges, or you can omit this step and use a knife to loosen the cake from the ring after refrigeration. Place the ring on a round plate.
Quickly dip the ladyfingers in the cold or room temperature coffee. Form a dense layer of soaked cookies on the bottom of the circle, trimming some cookies to fit if necessary.
Spread half of the mascarpone cream over the first layer of biscuits. Use an offset spatula to spread evenly.
Repeat for the second layer (soaked biscuits and remaining mascarpone cream), making sure to obtain a very smooth layer. Smooth the top with the angled spatula.
Refrigerate the cake for at least 3 hours, or overnight, uncovered.
Before serving, sprinkle with unsweetened cocoa powder.
Conservation :
Tiramisu can be made one or two days in advance.
It should be kept in the refrigerator.
Leftovers will keep for up to two days in the refrigerator, tightly covered.
Tiramisu can be frozen for up to two weeks. Remember to take it out the day before you plan to eat it and let it defrost in the refrigerator.
ADVERTISEMENT
Pages: 1 2
