by Samantha Codd


  • 1/4 Cup Dutch Cocoa Powder
  • 1 Cup Brewed Espresso
  • 1 Tbsp. Vanilla Extract
  • 5 Large Egg Yolks
  • 1/2 Cup Granulated Sugar
  • 1/4 Tsp. Salt
  • 16 oz. Mascarpone Cheese
  • 1 3/4 Cups Heavy Whipping Cream
  • 2 Dozen Ladyfinger cookies


  1. Whisk together the Espresso, Cocoa Powder, and Vanilla Extract in a bowl and set aside.
  2. In a stand mixer or with a hand mixer, beat Egg Yolks and Sugar until light and fluffy (about 5 mins.)
  3. Add in Salt and Mascarpone Cheese and continue to mix until smooth.
  4. Add in Heavy Whipping Cream and continue to mix until light, creamy, and smooth. (Should hold a soft peak).
  5. Dunk each Lady Finger in the Espresso mixture to absorb the liquid.
  6. Line the bottom of your pan with the soaked lady fingers. Add half of your cream filling. 
  7. Repeat another layer of Lady Fingers and Cream.
  8. Dust your tiramisu with Cocoa Powder.
  9. Cover and refrigerate for at least 2 hours.
  10. Enjoy!