Tiramisu is such a special and elegant dessert especially around Valentine’s Day.

It is an elegant yet easy “make-ahead” treat. With rich mascarpone cheese filling, espresso and Kahlua-soaked ladyfingers and a garnish of cocoa powder, this dessert is wonderful for any time of the year.

When you serve tiramisu that you made yourself to friends and family, they will know that you put time and attention to creating a splendid dessert for them.

Classic and Easy Tiramisu

1 pound of mascarpone cheese

40 ladyfingers

¾ cup plus 2 tablespoons granulated sugar

6 egg yolks

1¼ cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon plus 1 teaspoon instant espresso powder

¼ cup Kahlua

1½ cups hot water

2-4 tablespoons cocoa powder and 1 ounce semisweet chocolate as garnish

In an appropriately sized bowl, mix your espresso powder, Kahlua and hot water together. Cover and set aside to cool.

Whisk your heavy cream to soft medium peaks in a medium bowl. Place into the refrigerator until ready to use.

In your stand-up mixing bowl, combine your eggs and ¾ cup of granulated sugar by whisking while your mixing bowl is over simmering water. Heat this mixture to 160 degrees Fahrenheit, tested with your kitchen thermometer for food safety.

When the mixture reaches temperature, place the bowl back onto your mixer. With the whisk attachment, mix on medium-high speed until light pale yellow. This would take approximately 3-5 minutes.

Add in your mascarpone cheese and the pure vanilla extract. Combine by whisking. Next, lightly fold in your whipped cream.

To assemble your tiramisu, for a few seconds, dip 20 of your ladyfingers into the set-aside coffee mixture. Line the bottom of your 9-by-13-inch baking dish. You can use any shape vessel, actually, and get as creative as you wish in assembling your tiramisu. You can stand the ladyfingers around a trifle bowl and use that as your serving dish. Whatever vessel used, please note that glass or ceramic works out best, so that there would be no chance of a metal taste in your dessert.

Spread half of the mascarpone mixture over the lined ladyfingers. Repeat this step, with dipping 20 more ladyfinger cookies then a mascarpone layer. Cover your tiramisu, lightly, and place in the refrigerator to set up. Prior to presenting your tiramisu at the table, garnish the top with sifted cocoa powder and semisweet chocolate shavings.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.