- 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
- 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.
- Leave aside to cool. (usually this goes in the fridge or use a freezer pack to help cool things quicker)
- While the saybon is cooling, use an electric mixer to whip the all purpose cream to stiff peaks.
- Add in mascarpone cheese + saybon into the whipped cream mixture. Blend well with electric mixer until all homogenous.
- 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