Tiramisu

Hozzávalók

4 egg yolks

2/3 cup (130gr) sugar

1/2 teaspoon vanilla extract

16 oz (450gr) mascarpone cheese

1/2 cup (120 ml) heavy whipping cream

about 12 savoiardi cookies (or 24 ladyfingers)

about 1 cup (235 ml) espresso or coffee, cooled to room temperature

1 tablespoon unsweetened cocoa powder, for dusting

Útmutatók

Instructions

In a large heatproof bowl, add the egg yolks and the sugar, and whisk well until light and fluffy.

Place the bowl over a pan of simmering water (double boiler) so that the bottom of the bowl lightly touches the hot water. Whisk continuously while scraping the sides and bottom of the bowl for about 5 minutes or until the cream thickens enough to form ribbons and sticks to the back of a spoon. Remove from the double-boiler and let it cool. To cool it down quickly, place the bowl in an ice bath (place the bowl on top of another larger bowl with ice and water in it), just make sure to keep whisking while cooling on the ice bath.

Once cool. add the mascarpone cheese and vanilla extract to the egg mixture, and whisk until combined.

Whip the whipping cream to stiff peaks and gently fold with a spatula into the mascarpone cream. Don’t over-mix and maintain the fluffy texture.

To assemble, briefly soak one cookie at a time in the prepared coffee and place it inside the individual serving glass or bigger plate. Depending on the glass you might need to break the savoiardi in half before soaking.

Cover with some of the mascarpone cream and repeat the process with one more layer of coffee-soaked savoiardi and one layer of mascarpone cream. You can make 4 large, or 6 medium individual bowls. Or one serving dish (about 9 x 9 inches).

Cover and refrigerate the tiramisu for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. Before serving, dust the top with unsweetened cocoa powder using a fine sieve.