Tiramisù¶
 Total Time |
|---|
| 4.00 hours |
Ingredients¶
4 large egg yolks
0.5 cup sugar
0.75 cup heavy cream
8 oz mascarpone
1.75 cups espresso or very strong coffee
2 Tbsp rum or cognac
2 Tbsp cocoa powder
24 ladyfinger- 1.5 oz chocolate (optional)
Cookware¶
- 1 electric mixer
- 1 large bowl
- 1 medium bowl
- 1 8x8-inch dish or a 9-inch round cake pan
Instructions¶
Step 1¶
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2¶
In the medium bowl, whip heavy cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3¶
Combine espresso or very strong coffee and rum or cognac in a shallow bowl and set aside.
Step 4¶
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5¶
Working one at a time, quickly dip each ladyfinger into the espresso mixture
Step 6¶
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate (optional), if desired.
Step 7¶
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
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