Ingredients
9 egg yolks
1½ lb mascarpone cheese
2 cups heavy cream, chilled
1¼ cups granulated sugar
1 cup milk
1½ cups coffee , prepared, at room temperature, preferably strong
4 oz coffee liqueur, (4 shots)
1 tsp vanilla extract
1½ tbsp cocoa powder
7 oz ladyfinger cookies
Preparation
Pour milk into a saucepot and heat over medium-low heat until milk is warm.
While waiting, combine egg yolks and granulated sugar. Whisk until eggs turn pale and sugar has dissolved roughly 8 to 10 minutes.
Temper your eggs by pouring ¼ cup of the milk then whisk to combine and pour the egg mixture back into your sauce pot with milk.
Cook the custard until thickened, roughly 5 minutes. Stir constantly
Strain the custard into a large mixing bowl and set it aside to cool completely at room temperature.
While waiting, combine coffee and coffee liqueur. Stir to mix and set aside.
In a mixing bowl, whisk the cream until stiff peaks. Set aside.
Fold in the Mascarpone cheese, followed by your cooled-down custard and vanilla extract until evenly incorporated.
Assemble your tiramisu. Pour ⅓ of the cheese mixture at the bottom of a 13½-inch baking casserole.
Dip ½ of your ladyfingers into your spiked coffee, then place these into your chosen baking casserole. Ensure that your ladyfingers are still crispy inside while soggy outside.
Spread ⅓ of the mascarpone mixture over the cookies. Then, dust with cocoa powder. Repeat this layering with the remaining ingredients, dusting the topmost layer with cocoa powder.
Set aside in a chilled area for at least 6 hours, preferably overnight, or until it’s set.
Portion accordingly the next day and enjoy. Best paired with your favorite coffee!
