Instructions
Make the custard base:
Set up a double boiler (or simmer a small pot of water). In a medium bowl, whisk together the egg yolks, sugar, and vanilla.
Place the bowl over simmering water and whisk continuously for 6–7 minutes, until the mixture is pale, doubled in volume, and sugar is dissolved.
Remove from heat and whisk for 2 minutes more to cool slightly. Let it rest on the counter.
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Prepare the coffee soak:
In a small bowl, mix espresso with Kahlúa (if using), then set aside.
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Whip the cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat.
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Make mascarpone filling:
In a large bowl, mix mascarpone with salt until smooth. Stir in the cooled egg mixture and beat until light and fluffy.
Gently fold in ⅓ of the whipped cream until just combined, then fold in the rest until smooth. Do not overmix.
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Assemble the tiramisu:
Quickly dip each ladyfinger into the espresso mixture—don’t soak. Layer them in an 8×8 (or 9×9) baking dish.
Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Dust the top generously with cocoa powder.
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Go to the next page to get the Amount Per Serving
