Put your bowl and whisk in the freezer for about 15-20
minutes. You want them really cold. Like, your tongue sticking to the ski lift
in ‘Dumb and Dumber’ cold. Then you add the whipping cream and whisk away until
it thickens, usually 5-7 minutes. That’s it!
This recipe has two layers of ladyfingers and two layers of
mascarpone mixture. Once you’re done layering, sprinkle some cocoa on top and
maybe some chocolate shavings. Refrigerate overnight and enjoy!
INGREDIENTS
- 6 egg yolks
- 1 1/4 cups sugar
- 1 1/4 cups mascarpone cheese
- 1 3/4 cups heavy whipping cream
- 1 (17.5 ounce) package ladyfingers
- 6 tbsp warm water
- 4 tbsp espresso
- 2 cups Kahlua
- 1 tsp cocoa powder, for dusting
INSTRUCTIONS
- Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot.
- Cook for about 10 minutes, with heat on low, stirring constantly.
- When done, whip yolks with mixer until they thicken and yellow a bit.
- Add mascarpone to whipped yolks and mix until combined.
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Full Instructions : Click Here
