Tiramisu
| Set out a 9x13-in dish | |||||
| Brew espresso and let it cool | |||||
| 6 large egg yolks | whisk over simmering water until thick and pale, 5 to 8 min | beat in | fold together | dip ladyfingers briefly, layer with cream, repeat | dust, cover, chill 4 hr |
| 1/2 cup sugar | |||||
| 16 oz mascarpone, cold | |||||
| 1 cup cold heavy cream | whip to stiff peaks | ||||
| 1 1/2 cups strong brewed espresso or coffee, cooled | stir together in a shallow dish | ||||
| 3 Tbsp dark rum or coffee liqueur | |||||
| 30 crisp ladyfingers (savoiardi) | |||||
| 2 Tbsp unsweetened cocoa powder | |||||
- Set out a 9x13-in dish
- Brew espresso and let it cool
Ingredients
- 6 large egg yolks
- 1/2 cup sugar
- 16 oz mascarpone, cold
- 1 cup cold heavy cream
- 1 1/2 cups strong brewed espresso or coffee, cooled
- 3 Tbsp dark rum or coffee liqueur
- 30 crisp ladyfingers (savoiardi)
- 2 Tbsp unsweetened cocoa powder
Steps
- whisk over simmering water until thick and pale, 5 to 8 min: egg yolks, sugar
- beat in: step 1, mascarpone
- whip to stiff peaks: cold heavy cream
- fold together: step 2, step 3
- stir together in a shallow dish: strong brewed espresso or coffee, dark rum or coffee liqueur
- dip ladyfingers briefly, layer with cream, repeat: step 4, step 5, crisp ladyfingers (savoiardi)
- dust, cover, chill 4 hr: step 6, unsweetened cocoa powder
