- 1 cup sugar
- 6 egg yolks
- (1) 8 oz. container mascarpone cheese
- 1 cup (8 oz.) heavy whipping cream whipped
- 2 cups espresso or strong coffee – espresso is by far the better choice
- 1 oz. dark rum
- 1 tsp vanilla
- 24 ladyfingers (soft lady fingers may become soggy, here is a link for a nice choice)
- 2 tbsp. powdered sweetened cocoa mix
- 2 tbsp. grated semi sweet chocolate (optional)
Get the best quality of chocolate and cocoa—use the best you can find. You can substitute the dark rum with rum flavor such as an extract. Fresh brewed espresso is almost a must, you may use decaffeinated if desired.
Take the mascarpone out of the fridge so it becomes soft and room temp and easy to incorporate.
Cream Mixture: On a double boiler heat the egg yolks and the sugar until it forms a nice creamy texture with the color resembling a lemon – about 10/15 minutes on medium/low heat. Do not overdo this as we are not looking for scrambled eggs here. Be sure to scrape down the sides of the bowl to assure all eggs and the sugar are incorporated. After completed let the mixture cool off and add the full container of mascarpone cheese and the vanilla. Mix well until a nice and creamy texture forms and there are no longer any lumps in the mixture.
In a separate bowl using an electric mixer begin whipping the heavy cream on low, increasing the speed over 10 minutes.
The last step is gently folding in the whipped cream into the egg and sugar mixture. Do not hurry this step and use a spatula or large spoon to gently fold the whipped cream in. The idea here is to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
For the espresso mixture combine espresso and the dark rum.
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top. Refrigerate for 2 hours before serving.
Sprinkle with grated chocolate.
Serves 6
Submitted By
Eddie Beyer
