Tiramisu of Whimsical Delight

Allergens

Eggs, Dairy

Ingredients

• 12 large egg yolks
• 3/4 cup granulated sugar
• 17 oz mascarpone cheese
• 1 3/4 cups heavy cream
• 1 tbsp pure vanilla extract
• 2 cups brewed espresso, cooled
• 36 ladyfingers
• Unsweetened cocoa powder for dusting
• 4 oz bittersweet chocolate, finely chopped

Instructions

1. In a heatproof bowl, whisk together egg yolks and sugar. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, approximately 5 7 minutes or reaches 160°F (71°C) on a candy thermometer. Remove from heat and whisk vigorously until cooled to room temperature.
2. In another bowl, beat mascarpone cheese, heavy cream, and vanilla extract together until soft peaks form. Fold the cooled egg yolk mixture into the whipped cream and mascarpone, creating a smooth and silky cream.
3. Dip ladyfingers briefly into the cooled espresso, then arrange a layer of these in a 9x13 inch dish. Spread half of the cream mixture evenly over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
4. Place the dish into the refrigerator for at least 4 hours or overnight to set. Before serving, dust the top generously with cocoa powder using a fine mesh sieve. Melt the bittersweet chocolate in a microwave safe bowl, stirring until smooth. Drizzle the chocolate over the tiramisu and enjoy the pure essence of Italy in every bite.

Chef’s Insight

Allow the espresso to cool completely before dipping the ladyfingers to prevent them from becoming too saturated and soggy.

Notes

This recipe requires careful attention to temperature and timing when preparing the egg yolk mixture.