French Coffee Crème Brûlée Tiramisu

Instructions

1. 1

   Brew 200 milliliters of strong coffee and let it cool to room temperature.

2. 2

   Separate the egg yolks from the whites. In a bowl, whisk together the 3 egg yolks and 80 grams of granulated sugar until the mixture is pale and creamy.

3. 3

   Add 10 grams of vanilla extract to the yolk mixture and mix well.

4. 4

   Gently fold in 250 grams of mascarpone cheese until smooth and fully combined.

5. 5

   In a separate clean bowl, beat the 3 egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone mixture, being gentle to keep the mixture light and airy.

6. 6

   Quickly dip each ladyfinger (200 grams) into the cooled coffee, making sure not to soak them too long to avoid sogginess.

7. 7

   Arrange a layer of coffee-soaked ladyfingers at the bottom of your serving dish.

8. 8

   Spread half of the mascarpone mixture evenly over the ladyfingers.

9. 9

   Add another layer of coffee-soaked ladyfingers on top of the mascarpone layer.

10. 10

    Spread the remaining mascarpone mixture over the second layer of ladyfingers and smooth the top.

11. 11

    Sprinkle 40 grams of brown sugar evenly over the top layer.

12. 12

    Using a kitchen torch, carefully caramelize the brown sugar until it forms a crisp, golden crust (like crème brûlée). Allow to cool for a few minutes.

13. 13

    Refrigerate the tiramisu for at least 4 hours (preferably overnight) to allow the flavors to meld and the dessert to set.

14. 14

    Serve chilled and enjoy your French Coffee Crème Brûlée Tiramisu!