Tiramisu

Ingredients
4 large egg yolks
3/4 cup castor sugar
250g mascarpone cheese, at room temperature
1 cup double cream
Vanilla extract
600ml strong expresso
200ml Kahlua, omit for a non-alcoholic version
40-45 ladyfingers
Cocoa powder for dusting

Method
Place about 3 cm of water in a saucepan and bring to a boil. Reduce the heat to simmer and place a bowl on top of the pan ensuring it is not touching the water.


Add the egg yolks and sugar to the bowl, whisking to mix the ingredients. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. After you have finished whipping the egg and sugar mixture, remove the bowl from the heat and continue to whip the mixture to help it cool. The mixture should be thick.
Add room temperature mascarpone to the mixture, mix until well combined. Don’t overmix this can cause curdling.
In a separate bowl, whip cream to stiff peaks.


Gently fold the whipped cream into the mascarpone mixture. Refrigerate until you are ready to assemble the tiramisu.

Assemble
Whisk the espresso and coffee liquor together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve the remaining espresso mixture and ladyfingers for the second layer.

Spread half of the mascarpone cream evenly over the bottom layer of the ladyfingers. using a spatula to help spread it neatly and evenly.

Dip remaining ladyfingers into espresso mixture and arrange one by one on top of the mascarpone layer. Using a spatula, spread the remaining mascarpone mixture evenly on top. Refrigerate uncovered for 2-3 hours.

After a couple of hours in the fridge, sift a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap, then refrigerate for up to 1 day.

Cover leftover tiramisu and store in the refrigerator for up to 3 days.

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