Classic Italian Tiramisu

• servings: 10 people
• active time: 20 minutes
• total time: 2.5 hours

Ingredients

¼ cup Dutch Processed cocoa powder, plus more for dusting

1 cup brewed espresso (optional to add a few tablespoons of dark rum)

1 tablespoon vanilla extract

5 large egg yolks, cold (pasteurized)

½ cup white sugar

¼ teaspoon kosher salt

16 ounces mascarpone cheese, chilled

1.75 cups heavy cream, chilled

28 hard ladyfinger cookies

Directions

Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside

In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth.

Add the chilled cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder.

Repeat for another layer and then finish by dusting with cocoa powder on top.

Cover with plastic wrap and chill for at least 2 hours before serving.

Notes

ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge.

No espresso on hand - no problem! Use coffee!

Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!

Make sure you leave time to rest the tiramisu. The cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder.