Ingredients

What you'll need

• 1 Batch of Sponge Fingers
• Small Amount of Strong Brewed Caffeine Free Coffee
  
  
• 250 grams of Mascarpone
• 50 grams of Powdered Sugar
• 1 teaspoon Vanilla Extract
  
  
• 250 grams of Whipping Cream
  
  
• 100 grams of Cocoa Powder
• Optional: 100 - 200 grams of Whipping Cream to Decorate

Tools

What you'll need

• Whisk Attachment(s)
• Electric Mixer
• 1 Big Mixing Bowl
• Silicone Spatula
• Sifter
• (disposable) Piping Bag
• Optional: Heart Ring Moulds*

*You can make this Tiramisu in any shape you'd like.

Method

Method

1. Whip up the mascarpone at a low speed, to smoothe it out. NOTE: Don't forget to scrape down the sides of the bowl in between the next few steps.
2. Add the powdered sugar, all at once, and the vanilla extract and whip again at a low speed.
3. Add in the whipping cream as it mixes and keep whipping until it reaches a mousse-like consistency.
4. Place ladyfingers at the bottom of your mould, I made my own and shaped them like hearts to make it easier.
5. Brush with some strong coffee.
6. Use half of the filling to top off the ladyfingers.
7. Repeat the last three steps and scrape the tops with a butterknife or palette knife, to smoothe it out.
8. Freeze for at least 60 minutes.
9. Meanwhile whip the seperate batch of whipping cream to firm peaks.
10. Place into a piping bag with a small star piping tip.
11. Refrigerate the whipped cream until the tiramisu are ready to decorate.
12. Unmould the tiramisu once it has fully set.
13. Dust the tops with cocoa powder and then transfer to a serving platter.
14. Attach ladyfingers to the sides, using whipped cream.
15. Optional: Pipe a few dollops of whipped cream on top.