Cooking Instructions
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Step 1
In a small bowl, bring Water (6 fluid ounce) to a boil and add in Instant Espresso Powder (2 teaspoon). Whisk until dissolved and add in Kahlua (50 milliliter). Set aside to cool.
Step 2
In a double boiler or bain marie, combine Egg (6), Caster Sugar (1 cup) and Milk (2 tablespoon). While whisking constantly, cook for 8-10 minutes to cook the egg yolks. Mixture should be smooth but not all sugar will dissolve. This is okay. Set aside and let cool.
Step 3
Once cool, transfer to a large bowl and add in room temperature Mascarpone Cheese (8 ounce). Mix well until smooth.
Step 4
In a stand mixer or large bowl with a hand mixer, combine Heavy Cream (1 1/2 cup) and Vanilla Extract (1 teaspoon) and mix on medium-high speed until a stiff whipped cream is made. Be careful as to not mix too long or you'll get butter. Add to cooled egg and mascarpone mixture and fold gently to incorporate.
Step 5
To assemble the tiramisu, dunk Ladyfingers (7 ounce) into espresso mixture for 2-3 seconds and line the bottom of a 9"x9" baking dish with them.
Step 6
Spread half of mascarpone mixture on top, repeat another layer of soaked ladyfingers and then spread remainder of mascarpone mixture on top.
Step 7
Cover and refrigerate for AT LEAST 8 hours! It's best to let sit 24-48 hours. To serve, slice and plate and dust the top with Unsweetened Cocoa Powder (to taste). Enjoy!
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