1. 1

   Step 1

   Prepare the coffee or double espresso (1 cup) and let it cool completely.

2. 2

   Step 2

   Mix the cooled coffee with 5 tbsp of almond liqueur (Amaretto) in a shallow dish.

3. 3

   Step 3

   Whip the heavy cream (150 g) with 1 packet of cream stiffener in a bowl until stiff.

4. 4

   Step 4

   In a separate bowl, stir 250 g of mascarpone with 2 packets of Bourbon vanilla sugar until smooth.

5. 5

   Step 5

   Gently fold the whipped cream into the mascarpone mixture until a uniform consistency is achieved.

6. 6

   Step 6

   Briefly dip the ladyfingers (250 g) one by one into the coffee-Amaretto mixture; do not let them get soggy.

7. 7

   Step 7

   Place a layer of the soaked ladyfingers in a baking dish.

8. 8

   Step 8

   Spread half of the mascarpone cream evenly over the ladyfingers.

9. 9

   Step 9

   Place another layer of the remaining ladyfingers on top.

10. 10

    Step 10

    Spread the remaining cream over the second layer of ladyfingers.

11. 11

    Step 11

    Cover the tiramisu and let it set in the refrigerator for at least 4 hours.

    Timer 240 min
12. 12

    Step 12

    Before serving, dust the tiramisu generously with cocoa powder.

Space/arrow keys: next or previous step