Tiramisu

4 egg yolks
1/4 cup sugar
1/4 cup rum
pinch salt
8 oz. mascarpone cheese
1 cup heavy cream
1 pkg lady fingers/savoiardi
2 cups hot brewed espresso
1 tbsps unsweetened cocoa powder

Make the filling: Place the egg yolks, sugar, rum, and salt in the top of a double boiler or a large bowl set over a simmering water bath. Whisk the contents constantly for 6 minutes until it becomes thick. Remove from heat and allow to cool. In the bowl of a stand mixer, stir the mascarpone cheese and the cream together, then beat with the whisk attachment until stiff peaks. When the egg mixture is completely cooled, fold the whipped mascarpone and cream into the egg mixture a third at a time until smooth and uniform.

Assembly: Dip one lady finger at a time into the espresso and arrange in a single layer on the bottom of your pan. Spread a third of the mascarpone filling over the lady fingers. Repeat for the second layer. For the third layer, dip the lady fingers into the espresso and arrange them in a single layer on the tiramisu. You can either spread the remaining third of the mascarpone filling or pipe it decoratively over the lady fingers. Dust with cocoa or grated chocolate. Refrigerate for 24 hours to let the flavors meld and for the dessert to firm up.

Share on: