Instructions
Prepare the cream mixture: In a large mixing bowl, beat together the mascarpone, heavy cream, and granulated sugar until creamy and slightly thickened, about 3-4 minutes.
Separate the eggs: Carefully separate the egg yolks from the egg whites. In a separate mixing bowl, beat the egg yolks until pale and creamy, about 2-3 minutes.
Bring the mixtures together: Gently fold the beaten egg yolks into the mascarpone mixture until fully combined.
Beat the egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form, about 3-4 minutes. Gently fold the beaten egg whites into the mascarpone mixture, being careful to keep the mixture fluffy.
Prepare the soaked ladyfingers: In a shallow dish, combine the cooled espresso and Aperol. Briefly dip each ladyfinger into the mixture, making sure they are soaked but not soggy.
Layer the tiramisu: In a rectangular serving dish, arrange a layer of soaked ladyfingers on the base. Spread half of the mascarpone mixture over the ladyfingers, repeat with another layer of soaked ladyfingers, and finish with the remaining mascarpone mixture on top.
Chill the dessert: Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld. Serve: Just before serving, dust the top with cocoa powder and garnish with orange slices or zest for an extra pop of colour and citrus flavour.
