HOW TO MAKE STRONG COFFEE FOR TIRAMISU RECIPES

Steps:

• Make coffee - 3 cups of espresso (90-100ml).* Mix the hot brew with 1 tbsp Baileys and 1 tbsp sugar. Leave aside to cool.
• For Baileys cream mix egg yolks with 2 tbsp sugar, 2 tbsp Baileys, 3 tbsp heavy cream on a double boiler or Bain Marie** for 5 minutes until thick. Let it cool.
• Whip heavy cream until fluffy and in another slightly whip Mascarpone cheese.
• With a spatula gently incorporate whipped cream into Mascarpone cheese. Take your time, work mixing in infinity or 8. Add Baileys cream mixture and again, using spatula gently incorporate it just until combined.
• Cut ladyfinger biscuits in half, then dip into your brewed coffee. Put coffee soaked biscuits in 4 ramekins in one layer.
• Cover with Mascarpone cream until half of ramekins. Repeat with biscuits and Mascarpone cream on top.
• Sieve on top sweetened cocoa powder. With a leftover cream mixture pipe dollops around the ramekins.
• Leave in the fridge for at least couple hours or overnight

Steps:

• Combine espresso (or coffee), 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.
• Vigorously whisk egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
• Remove the bowl from heat, and then beat in mascarpone cheese until just combined.
• Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
• Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).
• Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
• Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
• When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy).