Tiramisu Domes

 

Ingredients:

For the Cream Filling:
250 g (1 cup) mascarpone cheese
200 ml (¾ cup) heavy cream, chilled
70 g (⅓ cup) sugar
2 egg yolks (pasteurized if possible)
1 tsp vanilla extract

For the Coffee Layer:
100 ml strong espresso or coffee, cooled
1 tbsp sugar
6–8 ladyfinger biscuits (savoiardi)

For the Assembly:
Unsweetened cocoa powder, for dusting
Optional: coffee beans or chocolate shavings for decoration

Instructions:

Prepare the Cream:
In a mixing bowl, whisk egg yolks with sugar until pale and creamy.

Add mascarpone and vanilla, mixing until smooth.

In another bowl, whip heavy cream until soft peaks form.

Gently fold whipped cream into the mascarpone mixture until light and fluffy.

Coffee-Soaked Biscuits:
Mix espresso with 1 tbsp sugar.

Dip ladyfingers quickly (do not oversoak).

Cut into small round pieces that will fit inside the dome molds.

Assemble the Domes:
Use silicone half-sphere molds.

Spoon some cream into each mold, spreading evenly.

Place a coffee-soaked biscuit in the center.

Cover with more cream until filled and smooth the top.

Freeze or refrigerate for at least 4–5 hours (best overnight) until set.

Finishing Touch:
Unmold carefully.
Dust generously with cocoa powder for the classic tiramisu look.

Decorate with coffee beans if desired.

Tips:
For extra flavor, add a splash of coffee liqueur (like Kahlúa) to the coffee soak.

Use high-quality cocoa powder for a rich taste and elegant finish.

Best served chilled for a creamy, melt-in-the-mouth texture.