I've never had a better tiramisu. Coffee-dipped ladyfingers are layered with mascarpone. Adding cocoa powder finishes this gorgeous dessert!
– 6 large egg yolk– 2/3 cup (135 grams) granulated sugar– 1/4 teaspoon salt– 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator)– 2 teaspoons (10 ml) pure vanilla extract
Ingredient
– 1 1/2 cups (360 ml) cold heavy whipping cream– 2 cups (480 ml) cold espresso– 1/4 cup (60 ml) Kahlua (optional)– 40 to 45 ladyfinger– 1/4 cup (22 grams) unsweetened cocoa powder
Direction
Egg yolks, granulated sugar, and salt in a large heatproof bowl. Whisk the bowl constantly over a saucepan of simmering water to avoid scrambling the eggs.
1
2
Remove the bowl from the saucepan and let it cool for 5–10 minutes after the mixture thickens, turns pale, and reaches 165°F-170°F (about 10–13 minutes).
3
Be careful not to overmix the egg mixture with cold mascarpone and vanilla extract. Whisk heavy whipping cream to medium-stiff peaks in a cold bowl with clean beaters.
4
Add half the whipped cream to the mascarpone egg mixture, then the rest. Put cold espresso and Kahlua in a shallow dish. Coffee-dipped ladyfinger 9x13 pan.
5
First dip ladyfingers in half the mascarpone, then more. Sprinkle cocoa powder on ladyfingers with remaining mascarpone. Refrigerate the baking pan for 8 hours or overnight before serving.