TIRAMISU

1 1/2 cups (360 ml) cold heavy whipping cream

2/3 cup (65 g) powdered sugar or 1/3 cup granulated sugar

1 teaspoon (5 ml) vanilla extract or to taste

1 package (8 oz) mascarpone, at room temperature

1 cup (237 ml) strongly brewed coffee (or espresso) 1-2 tablespoons instant coffee mixed with 1 cup room temperature water

1/2 package of sponge cakes (Savoiardi) or more

2 tablespoons (15 g) unsweetened cocoa powder, for dusting

INSTRUCTIONS

In a large bowl, add the whipping cream and beat on medium heat for about 1 minute. Sift in the powdered sugar, add the vanilla and mix until soft peaks form. Add the mascarpone cheese and continue beating until stiff peaks form.

Add coffee or espresso to a shallow bowl. Quickly dip the biscuits into the coffee and arrange them in a single layer in the bottom of an 8x8 pan. You want to lightly wet the biscuits to prevent the biscuits from falling apart.

Spread half of the mascarpone mixture over the biscuits and add another layer of coffee-soaked biscuits on top. Spread or butter the rest of the mascarpone cream to finish. Refrigerate for at least 3 to 4 hours or overnight.

Once the tiramisu is ready, sprinkle a generous amount of cocoa powder on top using a fine mesh strainer. Cut and enjoy!

NOTES

To freeze your tiramisu: Wrap the dish tightly in a double layer of plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight and sprinkle cocoa powder on top before serving.

Tiramisu can be made 1-2 days in advance and will last 5 days total in the refrigerator.