Tiramisu

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 fl oz

Water

1/2 Tbsp

Instant Espresso Powder

3 Tbsp

Kahlua

6

Eggs , separated

yolks only

1 cup

Caster Sugar

2 Tbsp

Milk

1 1/2 cups

Heavy Cream

1 tsp

Vanilla Extract

1 cup

Mascarpone Cheese

7 oz

Ladyfingers

to taste

Unsweetened Cocoa Powder

Cooking Instructions

HIDE IMAGES

Step 1

In a small bowl, bring Water (6 fl oz) to a boil and add in Instant Espresso Powder (1/2 Tbsp) . Whisk until dissolved and add in Kahlua (3 Tbsp) . Set aside to cool.

Step 2

In a double boiler or bain marie, combine Eggs (6) , Caster Sugar (1 cup) and Milk (2 Tbsp) . 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 (1 cup) . Mix well until smooth.

Step 4

In a stand mixer or large bowl with a hand mixer, combine Heavy Cream (1 1/2 cups) and Vanilla Extract (1 tsp) 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 oz) 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!