Here’s a traditional Tiramisu recipe:
- 6 yolks of an egg
- 1 1/4 cups heavy cream – 3/4 cup granulated sugar – 2/3 cup milk
8 oz. mascarpone cheese - 1 teaspoon vanilla extract – 1 cup chilled strong made coffee or espresso
- 24 ladyfingers – 2 tablespoons rum or coffee liqueur (optional)
- Cocoa powder, unsweetened, for dusting
Instructions:
- Whisk together the egg yolks and sugar in a heatproof basin until well mixed.
- Place the bowl over a saucepan of simmering water, being careful not to let the bottom of the bowl touch the water. Continue whisking for about 5 minutes, or until the liquid turns thick and pale yellow in color.
- Take the bowl from the heat and stir in the milk. Allow the mixture to totally cool.
- Separately, whip the heavy cream until stiff peaks form.
- Whisk the mascarpone cheese until smooth in a separate bowl. Fold in the chilled egg yolk mixture as well as the vanilla essence.
Fold the whipped cream into the mascarpone mixture gently until fully blended. - Combine the coffee and rum or coffee liqueur (if using) in a shallow dish.
- Soak each ladyfinger for a few seconds on each side in the coffee mixture. If you soak the ladyfingers for too long, they will become too soft.
- In the bottom of a rectangular serving dish or individual serving glasses, layer moistened ladyfingers.
- Spread a layer of the mascarpone mixture equally over the ladyfingers.
- Layer the soaked ladyfingers and mascarpone mixture again, concluding with a layer of the mascarpone mixture on top.
- Refrigerate the dish for at least 4 hours, or overnight, to enable the flavors to mingle and the tiramisu to set.
- Using a fine-mesh screen, sprinkle the top of the tiramisu with cocoa powder just before serving.
14 Serve chilled, cut into squares or spooned into individual plates.
Have fun with your homemade tiramisu!
