Tiramisu

Prepare the tray:

1. Lightly grease a 9×9-inch tray (or similar size dish) with Mazola Vegetable Oil to help the tiramisu release smoothly when sliced.

Make the mascarpone cream, using a Stand Mixer:

1. Fit your stand mixer with the whisk attachment.
2. Add the heavy cream, sugar, and vanilla to the bowl.
3. Whip on medium-high speed until soft peaks form.
4. Add the mascarpone and mix on low speed just until smooth and fully combined (overmixing can cause curdling).

Mixing by Hand or Hand Mixer:

1. In a large bowl, whisk the heavy cream, sugar, and vanilla until soft peaks form.
2. Gently fold in the mascarpone until the mixture is smooth and creamy.

Prepare the coffee mixture:

1. Combine the cooled coffee and coffee liqueur (if using) in a shallow dish.

Assemble the tiramisu:

1. Quickly dip each ladyfinger into the coffee mixture — a brief in-and-out; don’t soak.
2. Arrange a full layer of dipped ladyfingers in the prepared tray.
3. Spread half of the cream mixture evenly over them.
4. Repeat with another layer of dipped ladyfingers.
5. Top with the remaining cream, smoothing the surface.

Chill:

1. Cover and refrigerate for at least 4 hours, preferably longer, to allow the flavours to meld and the texture to set.

Serve:

1. Dust generously with unsweetened cocoa powder just before serving. Slice and enjoy chilled.