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Recipe Category: Dessert
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Ingredients
- 6 large egg yolks
- 1 cup sugar superfine or caster if possible
- 1 ¼ cup mascarpone cheese room temperature
- 1 ¾ cup heavy whipping cream
- 30 Italian ladyfingers
- 1 cup cold espresso or strong coffee
- ½ cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Method
- Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together
- Place the bowl on the small pot of simmering water
- Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes
- After you have finished whipping, remove the bowl from the heat and continue to whip yolks to help it cool
- Allow to cool before mixing in mascarpone
- Add room temperature Mascarpone to whipped yolks, mix until well combined
- Mascarpone only needs to get to set out for 15-20 minutes
- In a separate bowl, using an electric mixer whip cream to stiff peaks
- This process should be slow, starting on low increasing the speed over about ten minutes
- Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu
- Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish
- Spoon half the mascarpone cream filling over the ladyfingers
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours
- Overnight is best
- Dust with cocoa before serving
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