Prep Time: 40 mins | Cook Time: 10 mins | Total Time: 50 mins | Yield: 12 Servings
This recipe is old but gold! Try it now and taste the best Tiramisu ever. Enjoy!
2 c espresso or strong coffee room temperature
1/4 c rum optional
6 large egg yolks room temperature
1/2 c granulated sugar
1 tsp vanilla extract
24 oz mascarpone cheese cold, 3 cups
1 c heavy cream cold, divided
1/4 c unsweetened cocoa powder
To Brew the Coffee:
Step 1: Brew your coffee and let it sit at room temperature to cool completely.
To Cook the Egg Yolks:
Step 1: Add 1/2 cup of sugar and 6 egg yolks into a large microwavable bowl. Beat until well blended.
Step 2: Add 1/4 cup of heavy cream, then whisk until well mixed.
Step 3: Place the bowl with the egg yolks in the middle of a saucepan. Add water around the bowl.
Step 4: Place the pan on the stove and turn the heat to medium. Cook the egg yolks for 10 minutes or until done. Make sure to whisk the egg yolks from time to time.
Step 5: Remove the egg yolks from the heat and add 1 teaspoon of vanilla. Whisk until well blended. Allow the mixture to cool at room temperature.
Step 6: Add the 3 cups of cold mascarpone and whisk until smooth.
Step 7: In another mixing bowl, add the rest of the heavy cream and beat until it forms stiff peaks.
Step 8: Transfer the heavy cream into the egg yolk mixture. Beat until well blended.
Step 1: Dip each ladyfinger into the coffee mixture and place it onto a baking dish. Repeat this process to the rest of the ladyfingers.
Step 2: Spread 1/2 of the mascarpone mixture on top of the arranged ladyfingers.
Step 3: Repeat the process until everything is arranged in layers.
Step 4: Sprinkle cocoa powder on top.
Step 5: Place it inside the fridge to chill for 6 hours to 24 hours.
Step 6: Serve and enjoy!
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