Tiramisu

Tiramisu

Equipment

  • 9 inch square nonstick pan

Ingredients

  • 6 large egg yolks
  • 1 cup sugar
  • 1.25 cup mascarpone cheese (room temperature)
  • 1.75 cup heavy whipping cream
  • 30 Italian ladyfingers
  • 1 cup cold espresso or strong coffee
  • .5 cup coffee flavored liqueur
  • 1 ounce unsweetened cocoa for dusting

Instructions

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk.
  2. Remove from the heat and continue to whip yolks until thick and lemon-colored.  Allow to cool briefly.
  3. Add room temperature mascarpone to whipped yolks, mix until well combined.
  4. In a separate bowl, using an electric mixer whip cream to stiff peaks (do this slowly, beginning whipping on low). 
  5. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  6. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
  7. Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
  8. Spoon half the mascarpone cream filling over the ladyfingers.
  9. Repeat process with another layer of ladyfingers 
  10. Add another layer of tiramisu cream
  11. Refrigerate at least 4 hours. Overnight is best.
  12. Dust with cocoa before serving

Notes

  • original source: Ask Chef Dennis
  • instead of using coffee and kahlua, can use matcha powder (.5 cup water and 1.5 Tbsp matcha) and rum/marsala wine (2 Tbsp)
  • alcohol is option