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 1/4 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 1/4 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.
Source