This tiramisu is the greatest I've ever had. Coffee-dipped ladyfingers are layered with mascarpone. Adding chocolate powder finishes this gorgeous dessert!
INGREDIENTS
SERVINGS: 16 SLICES– 6 large egg yolk– 2/3 cup (135 grams) granulated sugar– 1/4 teaspoon salt– 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator)– 2 teaspoons (10 ml) pure vanilla extract– 1 1/2 cups (360 ml) cold heavy whipping cream– 2 cups (480 ml) cold espresso– 1/4 cup (60 ml) Kahlua (optional)– 40 to 45 ladyfinger– 1/4 cup (22 grams) unsweetened cocoa powder
INSTRUCTIONS
Step 1
Egg yolks, granulated sugar, and salt in a large heatproof basin. Whisk the bowl frequently over a saucepan of hot water to avoid scrambling the eggs.
Step 2
The mixture should thicken, turn pale, and reach 165°F-170°F in 10–13 minutes. Remove the saucepan bowl and let cool for 5–10 minutes.
Step 3
Mix the cool mascarpone and vanilla essence into the egg mixture until no lumps remain (don't overmix).
Step 4
In a separate cool dish with clean beaters, beat heavy whipping cream to medium-stiff peaks.
Step 5
Fold half of the whipped cream into the mascarpone egg mixture until mixed, then add the rest. Set aside.
Step 6
Mix cold espresso and Kahlua on a small dish. Place half of the ladyfingers in a 9x13 inch baking pan after dipping them in the coffee mixture one at a time.
Step 7
Half the mascarpone mixture over the ladyfingers, then add more dipped ones.
Step 8
Apply the remaining mascarpone mixture on ladyfingers and dust with cocoa powder. Plastic cover the baking pan and chill for 8 hours or overnight before serving.