• 6 large egg yolks
  • 1 cup sugar (any type of sugar works fine)
  • 1 1/4 cup mascarpone cheese (I dump the whole 500g container of mascarpone from the supermarket)
  • 1 3/4 cup heavy whipping cream (I use the whole tin of all purpose cream from the supermarket, 170g)
  • Italian ladyfingers
  • 1 cup cold espresso or strong coffee (1 espresso shot from the nespresso machine laced with however much rum I feel like adding)
  • Unsweetened cocoa for dusting
  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk until thick and lemon-colored. Since we’re being fancy, this mixture is called a Saybon.
  2. Leave aside to cool. (usually this goes in the fridge or use a freezer pack to help cool things quicker)
  3. While the saybon is cooling, use an electric mixer to whip the all purpose cream to stiff peaks.
  4. Add in mascarpone cheese + saybon into the whipped cream mixture. Blend well with electric mixer until all homogenous.  

Assembly time!

  • I don’t have a square baking tin so I just use a large pyrex bowl to layer the tiramisu (think of it as some mutated trifle)
  • Lay down the ladyfinger biscuits, drizzle the coffee+rum mixture until the biscuits change color at the top (if the ladyfingers don’t fit in perfectly, I usually break one or two into halves to fit them into the corners)
  • Add in the mascarpone cream, just enough to fully cover all the biscuits
  • Repeat by layering biscuits, drizzle and spread cream until you reach the final cream layer.
  • Once it’s done, smooth out the cream layer top, dust on cocoa powder and chill overnight.

Recipe from AskChefDennis

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