Tiramisu, the Vivaldi way

Ingredients

Whipped cream mixture

6 Egg yolks, pasteurized

3/4 cup Icing sugar

1¼ cup Mascarpone cheese

2 cup Heavy cream

Sambuca

Kahlúa

Espresso ground coffee

Assembly

24 Ladyfinger biscuits

2 cup Coffee (strong, like percolated + espresso), room temperature

Cocoa powder

Directions

Mix coffee

Add Kahlúa into coffee, set aside.

Mix cream

Whisk egg yolks and icing sugar until doubled in size and pale yellow. Whisk in mascarpone cheese.

In a separate bowl, mix heavy cream, icing sugar, sambuca, Kahlúa, and espresso grounds (optional). Whip to soft peaks.

Fold whipped cream mixture into egg yolk cream. Be gentle!

Assembly

Prepare a large pan or container.

Dip ladyfingers in coffee briefly, and lay in single layer. Spread a layer of cream into the pan. Sprinkle cocoa powder.

Repeat another layer each of lady fingers, cream, and cocoa powder.

Set in fridge at least overnight or a full day, to allow ladyfingers to soften with the coffee.

Notes

Steve@Vivaldi was shown this recipe by a bunch of old Italian guys.