Tiramisu (Edit)

Components

Yield

9x13 pan

Ingredients

  • 6 large egg yolks

  • ⅔ cup sugar

  • ¼ tsp salt

  • 1½ lb. mascarpone

  • ¾ cup heavy cream, cold

  • 14 oz. lady fingers (they should be dry and brittle)

  • 2½ cup strong coffee, room temp

  • 1½ Tbsp instant espresso granules

  • 9 Tbsp dark rum (or 4.5 Tbsp rum extract)

  • 3 Tbsp cocoa powder

  • ¼ c. grated semisweet/bittersweet chocolate (optional)

Directions

  • In a wide bowl or baking dish (9x9) stir coffee, espresso, and 3 Tbsp of rum until espresso dissolves. Set aside.

  • In standing mixer with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at med-high speed until pale yellow (1 ½ to 2 minutes, scraping dosn bowl with rubber spatula once or twice.) Add remaining 6 Tbsp of rum and beat at medium speed until just combined (20-30 seconds). Add mascarpone and beat at medium speed until no lumps remain–30-45 seconds, scraping down bowl once or twice. Transfer mixture to another bowl and put in fridge; do NOT allow the mascarpone to warm up to room temp.

  • In now empty mixer bowl (no need to clean), beat cream at medium speed until frothy (1-1½ minutes). Increase speed to high and continue to beat until cream holds stiff peaks (1-1½ minutes longer).

  • Use rubber spatula to fold ⅓ of mascarpone mixture into whipped cream to lighten, then gently fold in remaining mascarpone until no streaks remain. Set mixture aside.

  • One at a time, dip half of a lady finger into the coffee mixture, roll to coat, remove, and transfer to 9x13 pan in a single layer (break or trim lady fingers so they fit nicely). (Do not submerge lady fingers in mixture, the dipping and rolling should take 2-3 seconds for each cookie.)

  • Spread half of mascarpone mixture over lady fingers–use rubber spatula to smooth into an even layer. Put 3 Tbsp of cocoa in find mesh strainer and dust cocoa over mascarpone (dust until satisfied, not until you run out).

  • Repeat dipping and arranging of lady fingers, spread remaining mascarpone over lady finger layer, wipe edges of dish to remove any messiness, dust with remaining cocoa, and sprinkle with grated chocolate to decorate.

  • Refrigerate 6-24 hours before serving.

  • Serve chilled.