Tiramisu

Instructions

1. First make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip whipping cream until stiff peaks form.
2. In a separate bowl, whip together the mascarpone, sugar and vanilla extract.
3. Use a spoon or spatula to gently fold the whipped cream into the mascarpone – add ½ of the whipped cream at a time, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.
4. Add cooled brewed espresso to a low bowl and whisk in the amaretto monin syrup.
5. Dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side) and lay them in a single layer on the bottom of a square pan. If needed, break the ladyfinger(s) in half to fill up the layer in the pan.
6. Spread half of the mascarpone mixture over the layer of ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
7. Refrigerate at least 4 hours or overnight and dust cocoa powder generously over the top before serving.