Homemade Tiramisu

 

I love everything about living and Italy and general.

But Tiramisu is like on one of that top of the list.

I'm so glad I got to make this!

It's not as hard as it looks.

So gooood!

Ingredients

• 6 large egg yolks
• 2/3 cup (135 grams) granulated sugar
• 1/4 teaspoon salt
• 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator) 
• 2 teaspoons (10 ml) pure vanilla extract
• 1 1/2 cups (360 ml) cold heavy whipping cream
• 2 cups (480 ml) cold espresso
• 1/4 cup (60 ml) Kahlua (optional) 
• 40 to 45 ladyfingers
• 1/4 cup (22 grams) unsweetened cocoa powder

Instructions

• Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl.
• Set the bowl over a saucepan of simmering water, whisking constantly to ensure that the eggs don’t scramble.
• Once the mixture has thickened, is pale in color, and reaches a temperature of 165°F-170°F (it should take about 10 to 13 minutes) remove the bowl from the saucepan and set aside to cool for 5 to 10 minutes. 
• Whisk the cold mascarpone and vanilla extract into the egg mixture until well combined and no lumps remain (make sure not to overmix). 
• In a separate cold mixing bowl with clean beaters, beat the heavy whipping cream to medium-stiff peaks.
• Fold half of the whipped cream into the mascarpone egg mixture until fully combined, then fold in the remaining whipped cream. Set aside.
• In a shallow dish, combine the cold espresso and Kahlua.
• Dip the ladyfingers into the coffee mixture, one at a time, and arrange half of them in a single layer in a 9x13 inch baking pan.
• Spread half of the mascarpone mixture over the ladyfingers and top with another layer of dipped ladyfingers.
• Spread the remaining mascarpone mixture over the ladyfingers and dust with cocoa powder.
• Cover the baking pan with plastic wrap and refrigerate for at least 8 hours or overnight before serving.

Let me know what you guys think!

xo