Ingredients
- 250 grams mascarpone cheese
- 200 milliliters heavy cream
- 70 grams sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 100 milliliters strong espresso or coffee
- 1 tablespoon sugar
- 6 ladyfinger biscuits
- Unsweetened cocoa powder
- Coffee beans or chocolate shavings
Directions
Whisk egg yolks with sugar until pale and creamy.
Add mascarpone and vanilla, mixing until smooth.
Whip heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
Mix espresso with 1 tablespoon of sugar.
Quickly dip ladyfingers into the espresso mixture.
Cut the soaked ladyfingers into small round pieces that fit inside the dome molds.
Spoon some cream into each mold, spreading evenly.
Place a coffee-soaked ladyfinger in the center of the cream.
Cover with more cream until the mold is filled, smoothing the top.
Freeze or refrigerate for at least 4–5 hours until set.
Unmold the desserts carefully.
Dust generously with cocoa powder.
Decorate with coffee beans, if desired.
Frequently Asked Questions
How far in advance can I prepare these Tiramisu Domes for the best flavor?
These Tiramisu Domes require a minimum chilling time of 4 hours to set properly, but for the most intense flavor, we recommend preparing them a full 24 hours ahead. This allows the ladyfinger biscuits to fully soak up the espresso and the mascarpone cream to firm up beautifully.
Can I substitute the raw egg yolks in this Tiramisu Domes recipe?
Yes, you can substitute the raw egg yolks by using pasteurized yolks for safety, or by making a sabayon by gently heating the egg yolks and 70g of sugar over a bain-marie until thickened and pale. This method also creates a richer, creamier texture for the mascarpone mixture.
What is the best way to store leftover Tiramisu Domes to maintain their texture?
Store any leftover Tiramisu Domes in an airtight container in the refrigerator immediately after serving. Because they contain fresh dairy and soaked ladyfingers, they are best consumed within 2-3 days to ensure the cream remains stable and the domes hold their shape.
