Milk Chocolate Tiramisu

Instructions

1. 1

   Dip each ladyfinger into the coffee for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

   Tip: Be careful not to make them too soggy!

2. 2

   In a large mixing bowl, combine the unsalted butter and granulated sugar. Beat until light and fluffy.

   Tip: Use an electric mixer for this step.

3. 3

   Beat in the large eggs one at a time, followed by the pure vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

4. 4

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Temper the chocolate for a more stable flavor.

5. 5

   In a separate bowl, whisk together the cocoa powder and salt.

   Tip: Make sure the powder is well combined with the salt.

6. 6

   Slowly pour the melted chocolate into the butter mixture, whisking continuously.

   Tip: Add the cocoa powder mixture and whisk until well combined.

7. 7

   To assemble the tiramisu, start with a layer of ladyfingers, then a layer of the chocolate mixture, and repeat until all ingredients are used, finishing with a layer of chocolate on top.

   Tip: Use a spatula to spread the chocolate evenly.

8. 8

   Refrigerate the tiramisu for at least 3-4 hours or overnight to allow the flavors to meld together.

   Tip: Let it come to room temperature before serving.