Perfect Tiramisu

• servings: 16 (1 Cup) Servings
• active time: 30–40 Minutes
• total time: 8–24 Hours

Ingredients

▪650g Or 21-22oz Dark Roast Espresso

▪15g Or 1 1/4tbsp Vanilla Extract

▪40g Or 1/2c Cocoa Powder (For Ladyfinger Soak)

▪450g/1pt Heavy Whipping Cream

▪450g/1lb Mascarpone

▪6 Egg Yolks

▪150g Or 3/4c Sugar

▪8g Or 1 1/4tsp Salt

▪30g Or 2tbsp Cognac (Or Marsala)

▪1 Packet/7g Powdered Gelatin Mixed With 20-30ml Water/1tbsp

▪2 200g/7oz Bags Of Crunchy Italian Ladyfingers

▪100g Or 1 1/4c Cocoa Powder (For Topping)

Directions

1. Create a double boiler by bringing a few inches of water to a simmer (not a rolling boil) in a sauce pot. Set a glass or metal bowl on top of the pot that fits snugly on top without touching water.

2. Prepare lady finger soak by whisking together espresso, 40g cocoa powder, and vanilla.

3. To make the cream, add whipping cream to the bowl of a stand mixer with whisk attachment. Whisk for 1min on high until stiff peaks form. Refrigerate while you prep the mascarpone and egg mixture below.

4. Place mascarpone in a bowl and stir to loosen.

5. In a small container, combine 20-30mL water with 1 packet of gelatin to bloom for 5 min.

6. In the double boiler bowl, add egg yolks, sugar, salt, cognac. Place over the pot of simmering water, whisking constantly. After 1min, add the bloomed gelatin & continue whisking constantly for about 5-10min or until temp of egg mix reaches 170-175F/77C. The mix should be slightly thickened and have lightened in color

7. Whisk egg mix into mascarpone until smooth. Fold in half of whipped cream. When mostly incorporated, fold in other half.

8. Dip each ladyfinger into the coffee/chocolate liquid for 2 seconds the place in a 9”x13” baking pan. You should be able to fit 24 total. Layer in ½ of the mascarpone cream mixture, spreading evenly. Repeat, layering 24 dipped ladyfingers followed by a second layer of the cream mix.

9. Sift cocoa powder on top of the tiramisu and refrigerate for 8-24 hours.