Tiramisu

Ingredients

  • 6 large eggs, separate into yolks & whites
  • 2 pk (8.8-oz/ea) mascarpone
  • 2 pk ladyfingers (hard, 24 fingers/box)
  • 1 cup sugar
  • 2 TBSP sugar
  • 1 cup espresso
  • 1 TBSP fine cocoa powder

    • Directions
  • Leave eggs and mascarpone on counter for 30 minutes to allow to come to room temperature. (Egg whites whisk to full volume at room temperature.) Get a 9x9 or a 7x11 baking dish, or individual trifle bowls, ready for layering.
  • To make the espresso dipping solution, mix espresso with 1/2 cup dark rum and 1 TBSP sugar. Set aside.
  • In first mixer bowl, beat separated egg yolks with 1 cup sugar in a mixer stand on medium setting until well blended. Will be creamy pale yellow. Add mascarpone and 1/4 cup dark rum. Beat again until creamy and well blended. Set aside.
  • In second mixer bowl, combine separated egg whites and cream of tartar. Whisk on low-medium setting to thoroughly combine ingredients first. Then move on to high setting until stiff .When you take the whisk out, the whites should make a nice stiff peak without falling over.
  • Give the espresso/rum solution a quick stir again. Test your brand of ladyfingers with a little dip into the solution. Some brands soak up quite fast while others take longer to moisten. The goal is to have a moist ladyfinger, not a soggy one.
  • To make the layers of tiramisu, do a quick split-second dip with each ladyfinger (full submersion) and line the bottom of the cake pan with a single layer. You may need to align them in different directions to fill gaps. If there are areas of the ladyfingers that don’t look moist, brush some espresso solution on top.
  • Pour about half of the mascarpone mixture on top of the first layer of ladyfingers. Smooth out the surface, filling in the corners until fully covered. Line a second layer of dipped ladyfingers. Pour the rest of the mascarpone mixture on top and smooth out the surface.
  • Fill a fine sieve with cocoa powder and lightly powder the top of the tiramisu. Cover with lid or plastic wrap (make sure plastic wrap is taut so as not to touch the cocoa powder) and chill for 8 hours to overnight.

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