1Combine egg yolks and sugar in a bowl over a pot of simmering water (double boiler) and constantly whisk to temper the eggs until the temperature reaches 70°C, or until the sugar is dissolved.
2Combine egg yolks and sugar in a bowl over a pot of simmering water (double boiler) and constantly whisk to temper the eggs until the temperature reaches 70°C, or until the sugar is dissolved.
3Combine egg yolks and sugar in a bowl over a pot of simmering water (double boiler) and constantly whisk to temper the eggs until the temperature reaches 70°C, or until the sugar is dissolved.
4Transfer the mixture to a bowl of an electric mixer and whisk for 2 minutes on medium speed to cool it slightly and turn it into a pale yellow color.
5Transfer the mixture to a bowl of an electric mixer and whisk for 2 minutes on medium speed to cool it slightly and turn it into a pale yellow color.
6Transfer the mixture to a bowl of an electric mixer and whisk for 2 minutes on medium speed to cool it slightly and turn it into a pale yellow color.
7Add mascarpone and mix on medium speed. Scrape down the sides of the bowl.
8Add mascarpone and mix on medium speed. Scrape down the sides of the bowl.
9Add mascarpone and mix on medium speed. Scrape down the sides of the bowl.
10Add coffee liqueur (Kahlua is suggested) and vanilla, then mix on high for 2 minutes until the mixture is thick and smooth.
11Add coffee liqueur (Kahlua is suggested) and vanilla, then mix on high for 2 minutes until the mixture is thick and smooth.
12Add coffee liqueur (Kahlua is suggested) and vanilla, then mix on high for 2 minutes until the mixture is thick and smooth.
13Whip the cream until it forms soft peaks.
14Whip the cream until it forms soft peaks.
15Whip the cream until it forms soft peaks.
16Gently fold the whipped cream into the mascarpone mixture by hand, keeping as much air as possible.
17Gently fold the whipped cream into the mascarpone mixture by hand, keeping as much air as possible.
18Gently fold the whipped cream into the mascarpone mixture by hand, keeping as much air as possible.
19Get strong brewed coffee that is fully cooled down.
20Get strong brewed coffee that is fully cooled down.
21Get strong brewed coffee that is fully cooled down.
22Quickly dip lady fingers one at a time for a few seconds into the coffee and place them side by side in a single layer in your chosen dish (e.g., a 9x13inch dish).
23Quickly dip lady fingers one at a time for a few seconds into the coffee and place them side by side in a single layer in your chosen dish (e.g., a 9x13inch dish).
24Quickly dip lady fingers one at a time for a few seconds into the coffee and place them side by side in a single layer in your chosen dish (e.g., a 9x13inch dish).
25Top the ladyfinger layer with half of the cream mixture and spread it evenly.
26Top the ladyfinger layer with half of the cream mixture and spread it evenly.
27Top the ladyfinger layer with half of the cream mixture and spread it evenly.
28Repeat with another layer of lady fingers dipped in coffee.
29Repeat with another layer of lady fingers dipped in coffee.
30Repeat with another layer of lady fingers dipped in coffee.
31Finish with the rest of the cream mixture, smoothing it out on top.
32Finish with the rest of the cream mixture, smoothing it out on top.
33Finish with the rest of the cream mixture, smoothing it out on top.
34Cover with cling film and refrigerate for at least 4 to 5 hours, but ideally overnight.
35Cover with cling film and refrigerate for at least 4 to 5 hours, but ideally overnight.
36Cover with cling film and refrigerate for at least 4 to 5 hours, but ideally overnight.
37Right before serving, dust the top with unsweetened cocoa powder.
38Right before serving, dust the top with unsweetened cocoa powder.
39Right before serving, dust the top with unsweetened cocoa powder.
40Slice and serve the tiramisu.
41Slice and serve the tiramisu.
42Slice and serve the tiramisu.
Ingredients
4 large egg yolks
4 large egg yolks
4 large egg yolks
95 g caster sugar
95 g caster sugar
95 g caster sugar
400 g mascarpone cheese
400 g mascarpone cheese
400 g mascarpone cheese
2 tbsp coffee liqueur (I use Kahlua)
2 tbsp coffee liqueur (I use Kahlua)
2 tbsp coffee liqueur (I use Kahlua)
0.5 tsp vanilla
0.5 tsp vanilla
0.5 tsp vanilla
250 ml double cream
250 ml double cream
250 ml double cream
2 cups strong brewed coffee
2 cups strong brewed coffee
2 cups strong brewed coffee
44 lady finger biscuits (roughly 22-24 for each layer)
44 lady finger biscuits (roughly 22-24 for each layer)
44 lady finger biscuits (roughly 22-24 for each layer)
2 tbsp unsweetened cocoa powder for dusting
2 tbsp unsweetened cocoa powder for dusting
2 tbsp unsweetened cocoa powder for dusting
Equipment
bowlpotelectric whiskthermometerelectric mixer9x13inch dishcling film
Tips
You can skip the step of tempering eggs if you prefer, but it helps prevent food poisoning.
For best results, refrigerate overnight to allow the tiramisu to set properly.
Ensure the strong brewed coffee is fully cooled down before dipping the ladyfingers.