Tiramisu
Francois’ Birthday Tiramisu
Not a beautiful photo but when I tell you this is the best tiramisu you’ll have… I am not kidding. My first tip is that you must make this atLEAST 24 hours ahead. The time is needed to let all the flavors combined and marinate, it’s worth the time.
Last year was the first year I used decaf coffee, and slow cooked the rum(simply put your rum in a small sauce pan on low heat for an hour). This extra effort made it even more delicious and I insist you do so… BUT not required.
Serves 6-8. Double it if you need to!
Ingredients:
6 large egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, room temperature
1/2 cup decaf espresso or very strong coffee, room temperature
1/2 cup rum
6 ounces of fresh ladyfinger cookies (ideally spongey, not hard cookies)
1-2 tablespoons unsweetened cocoa powder
Instructions:
Whisk egg yolks and sugar together in a medium saucepan until well blended.
Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
Cover tightly either in pan or separate bowl and chill in the refrigerator for 1 hour.
While that chills, put your rum in a small sauce pan and heat on lowest setting for 1 hour. Let cool to room temp.
Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
Combine coffee and rum in a cup. Lay ladyfingers on roasting pan and drizzle with the coffee mixture. Flip over and make sure every bit of lady finger is drenched. Arrange 1/2 of the soaked ladyfingers in the bottom of a dish of your choice. I usually use a 9” round dish but anything works, just plan for two rounds of each layer.
On top of the lady fingers, do a layer of 1/2 your custard mixture. Follow with 1/2 of your whipped cream.
Repeat each layer one more time.
Sprinkle cocoa powder over top. Using a strainer to drizzle the powder through helps it spread smoothly.
Cover and refrigerate until set, min 24 hours.
ENJOY!!!