Adapted from Smitten Kitchen's recipe from here
For the cake layer:
18 lady fingers cake/ cookies (available in most grocery stores)
For the coffee extract:
2 tbsp instant coffee powder (preferably espresso)
2 tbsp boiling water
For the coffee syrup:
1 cup water
1/3 cup sugar
1 tbsp Kahlua
For the filling:
1 8-oz mascarpone cheese container
1/2 cup powdered sugar
1 1/2 tbsp pure vanilla extract
1 tbsp Kahlua
1 cup cold heavy cream
1/4 cup mini chocolate chips
cocoa pwdr for dusting
1. Coffee extract: Make coffee extract by mixing together coffee powder and boiling water in a cup and set aside.
2. Coffee Syrup: In a saucepan, add the 1/3 cup sugar into the 1 cup water and heat on high flame till it dissolves completely. Pour the sugar syrup into a bowl, and to this add the coffee extract prepared, and 1 tbsp Kahlua.
3. Cheese Filling: Set 2 bowls aside. In one bowl, put the mascapone, sugar, vanilla, and liquer and whisk together till blended. In another bowl, add the heavy cream and using a hand mixer, whip the cream till it hold firm peaks (took about 2-3 mins). Don't whisk too much, it will turn to butter! Once done, add the mascarpone mixture into the whipped cream and using a light touch, blend together.
Take a 8x8 in glass dish (this allows the dessert to show through the sides) and start layering the tiramisu. First, starting with the lady fingers, soak them for a bit in the coffee syrup and then start lining the dish in an even layer. Next, add a layer of the cheese filling, spreading evenly over the lady fingers. Next, add a dusting of cocoa powder. Repeat layering with second layer of lady fingers, finishing with the dusting of cocoa. Top with the mini chocolate chips.
5. Cover dish with cling wrap and refrigerate for upto 3 hours. Serve and enjoy!