Teeccino Italian Tiramisu

Prepare the Teeccino Simple Syrup:

1. Brew 1 ½ cup Teeccino French Roast.
2. Combine 1 cup sugar with the brewed Teeccino and Liqueur in a small sauce pot.
3. Boil for 5 minutes.
4. Set aside to cool in a shallow dish.

Tiramisu:

1. Beat Mascarpone cheese with a handheld or stand mixer until smooth.
2. Add the remaining 1 ½ cups sugar and the vanilla extract to the mascarpone and mix until combined.
3. Add the egg yolks to the cheese mixture and blend until smooth.
4. In a separate bowl, beat the egg whites until frothy. Add a pinch of cream of tartar (optional, to stabilize and help prevent separation) and beat to soft/medium peaks (about 3 - 4 minutes).
5. Gently fold the egg whites into the cheese mixture using a rubber spatula until incorporated. The mixture should be fluffy, smooth, and stable.

Assembly:

1. Dust the bottom of a 12 x 12 glass baking dish or trifle bowl with the cocoa powder.
2. Dip 2 or 3 of the ladyfingers at a time into the Teeccino simple syrup. The cookies will become very soft, so work quickly!
3. Place the dipped lady fingers in the bottom of the baking dish or trifle bowl in a single layer, breaking the cookies as needed to fit.
4. Spoon some of the Teeccino syrup over top to fully saturate the ladyfingers.
5. Spread a third of the cheese mixture evenly on top of the ladyfingers or use a piping bag for even coverage.
6. Dust with cocoa powder and repeat this process 2 more times.
7. Dust the final layer heavily with more cocoa powder and chill for at least 2 hours.
8. Garnish with fresh berries and whipped cream, shaved chocolate, or even some orange slices for a crisp and tangy twist!