Serves 6
Directions
- 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.
- 2Transfer 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.
- 3Add mascarpone and mix on medium speed. Scrape down the sides of the bowl.
- 4Add coffee liqueur (Kahlua is suggested) and vanilla, then mix on high for 2 minutes until the mixture is thick and smooth.
- 5Whip the cream until it forms soft peaks.
- 6Gently fold the whipped cream into the mascarpone mixture by hand, keeping as much air as possible.
- 7Get strong brewed coffee that is fully cooled down.
- 8Quickly 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).
- 9Top the ladyfinger layer with half of the cream mixture and spread it evenly.
- 10Repeat with another layer of lady fingers dipped in coffee.
- 11Finish with the rest of the cream mixture, smoothing it out on top.
- 12Cover with cling film and refrigerate for at least 4 to 5 hours, but ideally overnight.
- 13Right before serving, dust the top with unsweetened cocoa powder.
- 14Slice and serve the tiramisu.
Ingredients
- 4 large egg yolks
- 95 g caster sugar
- 400 g mascarpone cheese
- 2 tbsp coffee liqueur (I use Kahlua)
- 0.5 tsp vanilla
- 250 ml double cream
- 2 cups strong brewed coffee
- 44 lady finger biscuits (roughly 22-24 for each layer)
- 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.
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