Cocoa Infused Tiramasu

Prep time: 15 mins Chill time: A few hours

Ingredients

1 ½ cup heavy cream, chilled

16 ounces mascarpone cheese, chilled

¼ cup cocoa

1/2 cup sugar

4 egg yolks, cold

1 tablespoon vanilla extract

1 cup coffee, room temperature

¼ teaspoon salt

3 packages ladies fingers

Cocoa powder to sprinkle on top

Equipment

Measuring cups and spoons

Handheld electric mixer

Medium bowl

Small shallow bowl

Spatula 

9 by 13 inch serving dish

Ice cream scoop

Sieve

How To

In a small bowl, mix the coffee, cocoa and vanilla extract. Set aside.

 In a large bowl, using the handheld electric mixer beat the sugar and eggs until soft and light yellow in color.

Add the mascarpone cheese and beat until well combined.

Add the heavy cream and salt and beat until soft peaks form. This will take 2 -3 minutes, but watch it carefully so you don’t overwhip.

Soak each ladyfinger into the coffee mixture and quickly remove and place in the baking dish. Line the ladyfingers until you cover the whole dish. Scoop half the whipped cream over the ladyfingers and spread out with a spatula.

Repeat for a second layer of soaked lady fingers topped with the whipped cream. Smooth out with a spatula all the way to the brim of the baking dish.  

Using a sieve, dust generously with cocoa powder.

Refrigerate for a few hours before serving.