Classic Coffee Tiramisu

• •5 piece Large Egg Yolks (preferably omega eggs for freshness)
• •80 Granulated Sugar (for egg yolk mixture)
• •450 g Mascarpone Cheese (chilled)
• •400 Heavy Whipping Cream (chilled, minimum 35% fat)
• •1 tsp Vanilla Extract
• •24 piece Ladyfingers (Savoiardi) (approximately 200g)
• •1 cup Freshly Brewed Espresso (cooled)
• •1 tbsp Granulated Sugar (for espresso)
• •2 tbsp Dark Rum or Kahlua (optional)
• •to taste tbsp Unsweetened Cocoa Powder (for dusting)

Instructions

1. 1

   Prepare the egg yolk mixture: In a heatproof bowl set over a saucepan of simmering water (make sure the bowl does not touch the water), whisk together the egg yolks and 80g granulated sugar. Continue whisking constantly for 8-10 minutes, until the mixture is pale, thick, and reaches a temperature of 70°C (158°F). It should form a 'ribbon' when lifted, meaning it falls back slowly in a thick ribbon. Remove from heat and stir in the vanilla extract. Let it cool completely.

2. 2

   Whip the cream: In a separate large, chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, which can make it grainy.

3. 3

   Assemble the mascarpone cream: In another bowl, lightly whisk the mascarpone cheese until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until just combined. Then, gently fold in the whipped cream in two additions, taking care not to deflate the mixture. The goal is a light and airy cream.

4. 4

   Prepare the coffee mixture: In a shallow dish, combine the cooled espresso, 1 tbsp granulated sugar, and optional rum or Kahlua. Stir until the sugar dissolves.

5. 5

   Layer the tiramisu: Quickly dip each ladyfinger into the coffee mixture, just enough to moisten without making it soggy (about 1-2 seconds per side). Arrange a single layer of dipped ladyfingers at the bottom of a 9x13 inch (or similar size) serving dish.

6. 6

   Build the layers: Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.

7. 7

   Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set. Before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve.

Chef's Tips

• 💡For the best flavor and texture, use fresh, high-quality ingredients, especially for the eggs and mascarpone.
• 💡Ensure your egg yolk mixture reaches 70°C (158°F) to properly pasteurize the eggs and achieve the correct consistency for your cream.
• 💡Do not over-soak the ladyfingers; they should be moist but still retain some structure, or your tiramisu will be soggy.
• 💡Chilling is crucial! Allow ample time for the tiramisu to set and for the flavors to fully develop.
• 💡For an extra elegant touch, use a stencil when dusting the cocoa powder.