In a small bowl, bring
Water (6 fl oz)
to a boil and add in
Instant Espresso Powder (1/2 Tbsp)
. Whisk until dissolved and add in
Kahlua (3 Tbsp)
. Set aside to cool.
In a double boiler or bain marie, combine
Caster Sugar (1 cup)
Milk (2 Tbsp)
. While whisking constantly, cook for 8-10 minutes to cook the egg yolks. Mixture should be smooth but not all sugar will dissolve. This is okay. Set aside and let cool.
Once cool, transfer to a large bowl and add in room temperature
Mascarpone Cheese (1 cup)
. Mix well until smooth.
In a stand mixer or large bowl with a hand mixer, combine
Heavy Cream (1 1/2 cups)
Vanilla Extract (1 tsp)
and mix on medium-high speed until a stiff whipped cream is made. Be careful as to not mix too long or you'll get butter. Add to cooled egg and mascarpone mixture and fold gently to incorporate.
To assemble the tiramisu, dunk
Ladyfingers (7 oz)
into espresso mixture for 2-3 seconds and line the bottom of a 9"x9" baking dish with them.
Spread half of mascarpone mixture on top, repeat another layer of soaked ladyfingers and then spread remainder of mascarpone mixture on top.
Cover and refrigerate for AT LEAST 8 hours! It's best to let sit 24-48 hours. To serve, slice and plate and dust the top with
Unsweetened Cocoa Powder (to taste)