Tiramisu Pie

INGREDIENTS

For the shortcrust pastry:

• 250g (1 cup) of Butter
• 150g (3/4 cup) of Sugar
• 1 egg
• Vanilla extract
• 400g (3 1/4 cups) of All-purpose flour
• 60g (1/2 cup) of Cocoa powder
• 1/2 tsp of Vanilla sugar

For the syrup:

• 120g (1/2 cup) of Sugar
• 40ml (1/4 cup) of Water

For the cream:

• 4 Egg yolks
• 500g (2 1/4 cups) of Mascarpone
• Coffee (a few drops)
• Coffee
• Ladyfingers
• Cocoa powder

METHOD

1. In a bowl add the butter, sugar, egg, and vanilla extract and start mixing with the electric mixer.

2. Sift the flour, cocoa powder, and vanilla sugar, and continue to mix with a spatula to combine well. When the dough starts to form knead it with hands to obtain the dough. Wrap in cling film and transfer to the fridge for 90 minutes.

3. After time has elapsed transfer the dough to the working surface and roll it out. Transfer to the pie mold (26cm mold size) with the help of the rolling pin. Press it well on all sides and remove the excess. Transfer to the oven and bake at 190°C/375°F for 15 minutes.

4. In a saucepan add water and sugar and bring the syrup up to 121°C (250°F). Remove from the heat.

5. In a bowl add the egg yolks and start mixing with the electric mixer. Add the syrup and continue with mixing. Finally, add the mascarpone and a few drops of coffee and mix to obtain a creamy mixture.

6. Dip the ladyfingers into the coffee.

7. Transfer the shortcrust to the serving plate and start filling it with the first layer of the cream. Then arrange the soaked lady fingers and then cover them with another layer.

8. Decorate the cake with more cream and sprinkle with the cocoa powder. Cut on slices and serve.