Tiramisu




  • 3 egg yolks
  • 2 Tbsp plus 1/4 cup granulated sugar divided
  • 8 oz heavy cream
  • 8 oz mascarpone

  • 2 cups espresso or strong coffee
  • 3 Tbsp dark rum or kahlua 
  • 2 tablespoons cocoa powder
  • 16 lady fingers hard variety

Cream Mixture

  • In a medium bowl, mixed together egg yolks and 2 tablespoons sugar until thick and pale about 5 minutes.
  • In a separate bowl, use a hand mixer on medium-high to mix together heavy cream and the remaining 1/4 cup sugar, until doubled in size. Fold in the Mascarpone cream. 
  • Add the egg mixture into the mascarpone mixture a little at a time, stirring constantly. Once all has been added in, use the hand mixer and continue to mix until medium peaks form. 

Layers

  • In an 9-inch square dish (or something of similar size) sprinkle a light dusting of cocoa powder. 
  • Pour the espresso and dark rum into a shallow bowl.
  • Working quickly, dip approx 8 lady fingers into the espresso, 2 seconds per side, and line the bottom of the pan. Only dip what you need for that layer, and be sure to dip quickly so they do not soak up too much espresso.
  • Once you have the bottom layer, spoon half of the mascarpone mixture over the lady fingers and gently spread. Dust lightly with cocoa.
  • Repeat the process of dipping the lady fingers and layering the remaining mascarpone mixture. 
  • Give the final layer of cream a dusting of cocoa and sprinkle chocolate on top. 
  • Chill for a minimum of 4 hours so that the flavors can truly meld together.

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