Classic Tiramisu

1. 1

   Make the espresso or strong coffee and let it come to room temperature. If you decide to include the rum, pour it in, stir, and set the liquid aside.

2. 2

   Whisk the egg yolks and sugar together in a large heat-safe bowl for a couple of minutes until pale and light. Beat in 1/4 cup of the heavy cream using a whisk.

3. 3

   Place the bowl with the egg yolk mixture over a saucepan filled with lightly simmering water. Cook for approximately 10 minutes, stirring constantly with a whisk to prevent the eggs from scrambling, until the mixture thickens and hits 170°F (77°C). Remove from the double boiler, mix in the vanilla extract, and let the mixture cool for roughly 10 minutes.

4. 4

   When the egg mixture is cool, combine it with the cold mascarpone cheese. Blend thoroughly using a whisk or a hand mixer until the texture is smooth.

5. 5

   In a different bowl, beat the remaining 3/4 cup of heavy cream until stiff peaks form. Carefully fold this into the egg and mascarpone mixture with a spatula.

6. 6

   Get a 9x13-inch baking pan ready. Dip half of the ladyfingers into the coffee mixture one by one very quickly, then arrange them in one layer inside the pan.

7. 7

   Spread half of the mascarpone mixture over the bottom layer in an even fashion.

8. 8

   Make a second layer by repeating the dipping steps with the remaining ladyfingers, then cover them with the rest of the mascarpone mixture.

9. 9

   Sift the unsweetened cocoa powder evenly over the top surface. Use plastic wrap or foil to cover the pan, then chill it in the refrigerator for 6 to 24 hours prior to serving.

Recipe by Veronika's Kitchen on Pinterest. See the original for their notes and tips.