Authentic Tiramisu

Ingredienser

6 Large Egg YOLKS

¾ Cup Cane Sugar

⅔ Cup Whole Milk

2 Cups Heavy Cream

1 ½ tsp pure Vanilla Extract

1 lb Mascarpone Cheese, Softened

½ Cup Strong Brewed Coffee

4 Tablespoons Rum, light or dark

1 7oz Package Ladyfingers (or 2 3oz packages)

1 Tablespoon Cocoa Powder for Dusting

Option chocolate drizzle

Vejledning

Place egg yolks into a medium saucepan, whisking sugar until well blended. If using all natural cane sugar, whisk a little longer than normal to incorporate the coarser crystals of all natural cane sugar. Whisk in milk and stirring constantly, cook over medium heat, until the mixture comes to a gentle boil. Boil gently for 1 minute, then remove from heat and allow to cool for 5-10 minutes, custard should be thick and coat the back of a spoon. Cover with plastic wrap and place in refrigerator for 1 hour or more if needed.

Once custard is cooled, in a separate large batter bowl, beat heavy cream and vanilla extract until stiff peaks form, refrigerate until ready to use.

Whisk the mascarpone into the yolk/custard mixture, whisking just until smooth, set aside.

In a 1 cup measuring cup, mix coffee and rum. Layer the ladyfingers evenly on the bottom of 9x9 dish or 7x11. Drizzle 1/2 of the coffee - rum mixture over the top, they do not need to be completely soaked, but should be evenly drizzled, if needed add a few additional tablespoons coffee. Swirl your dish around so that the ladyfingers soak up the liquid.

Layer half the mascarpone custard on top of the lady fingers, smoothing out. Optionally give the dish a little “smack” on the counter to help. Spread half of the whipped cream on top of the mascarpone custard, smooth out evenly.

In a separate dish or shallow bowl, lay out ladyfingers and pour reserved coffee-rum liquid over the tops, until evenly drizzled. Carefully place ladyfingers on top of whipped cream-custard layer, they should not be too soggy, but a couple of mine did get soaked and it didn't seem to impact the texture or taste of the tiramisu dessert. Repeat layering with custard and whipped cream, cover and refrigerate for 4-6 hours.

Before serving, give the top a good dusting with unsweetened cocoa powder.