Espresso Tiramisu

Instructions

1. 1

   Brew 200 ml of espresso and let it cool to room temperature.

2. 2

   In a mixing bowl, combine 250 g of mascarpone cheese with 3 tablespoons of sugar. Mix until smooth and creamy.

3. 3

   Dip each ladyfinger into the cooled espresso quickly, ensuring they are soaked but not soggy.

4. 4

   Layer the soaked ladyfingers at the bottom of a serving dish.

5. 5

   Spread half of the mascarpone mixture over the layer of ladyfingers.

6. 6

   Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.

7. 7

   Sift 2 tablespoons of cocoa powder over the top layer of mascarpone.

8. 8

   Refrigerate the tiramisu for at least 4 hours or overnight to set.

9. 9

   Serve chilled and enjoy your Espresso Tiramisu.