Classic Tiramisu
Store bought just doesn't make the cut. I had to make my own. It is easy but time consuming, the best things are worth the wait. This really does need to chill for 24 hours. If you can't wait it must be at least 12. Cooking the eggs over a double boiler takes a full 10 minutes but is vital. All steps truly make a masterpiece when finished.
Classic Tiramisu
Store bought just doesn't make the cut. I had to make my own. It is easy but time consuming, the best things are worth the wait. This really does need to chill for 24 hours. If you can't wait it must be at least 12. Cooking the eggs over a double boiler takes a full 10 minutes but is vital. All steps truly make a masterpiece when finished.
Cooking Instructions
- 1
Utilizing a double boiler over a medium low heat bring water to a full simmer.
- 2
Place a heat proof bowl larger than bottom pot placed over pot and add yolks and granulated sugar.
- 3
Whisk for a full 10 minutes. Scrape down sides often. Don't stop whisking. You don't want scrambled eggs but a smooth pale yellow mixture when done. Remove from heat. Cool.
- 4
Have brewed espresso in a large enough bowl to dip lady fingers into. Add rum if you are using to the espresso. Mix. Set aside.
- 5
Whip the heavy cream and powdered sugar until you have a stiff peak.
- 6
In the bowl you mixed the eggs in, whisk in the mascarpone cheese. The gently fold in the whipped cream until fully incorporated.
- 7
Get a 9x9 baking dish ready. Dip the lady fingers fully into espresso for 2 seconds. Place single file on bottom of dish. Layer in 1/2 of the lady fingers making sure to cover the bottom layer.
- 8
Add half of cream mixture and lightly spread over top of the lady fingers.
- 9
Add one more layer of coffee dipped lady fingers then rest of the cream mixture.
- 10
Take cocoa powder and sift over the top layer.
- 11
Cover and chill for 24 hours.
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