Tiramisu

• total tid: 4 hours 30 minutes

Ingredienser

Large bowl of coffee with brown sugar mixed

120ml coffee liqueur

Optional 50ml baileys

mascarpone 450g

6 large egg yolks

granulated sugar (140g)

Brown or Demerara sugar 30g

Double cream 500ml

2 teaspoons vanilla extract

Two packs of ladyfingers

30g cocoa powder

Vejledning

Combine your coffee with brown sugar and half off your coffee liqueur/ dark rum

Whisk your mascarpone with your 60ml of your coffee liqueur (optional here but you can also add in some baileys, tis really good!)

Make your custard - place a heat proof bowl over barely simmering water (double boiler) and whisk together your sugar and egg yolks for around 5-6 mine, until slightly thicker.

Pour the custard into the mascarpone and whisk until combined. Place in the fridge to cool

Either by hand or with a stand mixer, combine your cream and vanilla beating until soft peaks form (lil tip, keep your speed low as you don’t want to overdo it lol)

Key part - FOLD the cream into the mascarpone mix, we want to keep all over those gorgeous air bubbles in there!

Assembly! Dunk your lady fingers for 1-2 seconds and then place into your tray, trying to leave minimal gaps

Spoon in half of your filling, spreading evenly. At this point I like to add a thin layer of cocoa powder buts its up to you!

Repeat this step layering your tiramisu and then fridge until serving (at least 4-5 hours ideally overnight)

Dust with cocoa, and enjoy your sexy dessert!