Tiramisu

The name 'tiramisu' is Italian for 'pick me up' or 'cheer me up.' It comes from the words 'tira' (to lift) and 'misu' (me up). Tiramisu is one of Italy’s most beloved desserts. Respectfully, the authentic recipe uses raw eggs, but this version adapts to cater to those who may prefer an alternative.

Ingredients:

• 2 cups (480 ml) espresso or strong dark roast coffee, room temperature

• 6 Tbsp (90 ml) coffee-flavored liqueur (like Tia Maria) or dark rum, divided

• 40 ladyfingers

• 6 large egg yolks

• 1/2 cup + 2 tbsp (125 g) granulated sugar

• 16 oz (450 g) mascarpone, cold

• 2 cups (480 ml) 35% whipping cream/heavy cream, cold

• 1/4 cup (25 g) cocoa powder, for topping
  

Instructions:

1. But First, Coffee: Brew espresso or strong dark roast coffee and let it cool. Once cooled, stir in 3 tbsp of rum. Dip the ladyfingers into the coffee mixture until fully submerged, being careful not to soak them for too long. Arrange them in a single layer in a 9x13-inch dish. (I used a smaller dish, which works fine too, but keep in mind that your tiramisu will have more cream between the layers.)
   

2. Egg Yolk Mixture: Whisk the egg yolks and sugar in a heatproof bowl over simmering water (double boiler method) for about 10 minutes, until lightened and thickened. Remove from heat and continue whisking until cool, then set aside.
   

3. Mascarpone Cream: Beat the mascarpone with 3 tbsp of rum until smooth. Be sure not to overmix; doing so may cause the mixture to become grainy. Gradually mix in the cooled egg yolk mixture and beat until fully incorporated.
   

4. Whipped Cream: Whisk the cold heavy cream in a separate bowl until stiff peaks form. Start slow and increase speed gradually. Be sure not to overmix; doing so may cause the mixture to become grainy.
   

5. Combine Mascarpone & Whipped Cream: Gently fold half of the whipped cream into the mascarpone mixture. Once combined, fold in the remaining whipped cream until smooth and fully mixed.

   
   

6. Assemble Tiramisu: Spread half of the mascarpone cream over the first layer of coffee-dipped ladyfingers. Add another layer of dipped ladyfingers and top with the remaining mascarpone cream.

   
   

7. Chill: Cover the tiramisu and refrigerate overnight. Before serving, dust with cacao powder for the finishing touch.