Classic Tiramisu

Stages of cooking

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1. Take a baking dish and pour strong coffee and espresso inside.

   

2. Then add 4 tablespoons of dark rum. Mix well to get a smooth mass.

   

3. Take a medium-sized bowl and add the egg yolks inside.

   

4. Whisk the egg yolks well.

   

5. Now, add salt, sugar and 1/3 cup of heavy cream.

   

6. Place a medium-sized sauce pan over medium fire with about one inch of water in it. Once the water starts simmering, set the bowl with the egg mixture over the pan. Carefully, stir the egg mixture for about 5-7 minutes until the custard is ready.

    

   

7. Add 3 more tablespoons of rum.

   

8. Place the custard in your stand mixer's bowl. Then add in 3 cups of mascarpone cheese.

   

9. Whisk mascarpone and custard together for about a minute at medium speed until it is smooth.

   

10. Take a ladyfinger cookie (Savoiardi) and dunk half a side in the coffee mix. Roll it over, remove it, and place it into a baking dish. You don't need to fully submerge the ladyfinger. Otherwise, they may become soggy. Repeat this step until the bottom of the baking dish is lined with the ladyfingers.

    

11. Now, whisk chilled heavy cream at high speed of a mixer. Do not over it. Otherwise, it may become lumpy and buttery. Gradually, stir the heavy cream with custard and cheese mixture.

    

12. Spread half of the mixture onto the ladyfingers layer in the baking dish.

    

13. Top the mascarpone mixture evenly with cocoa.

    

14. Add another layer of ladyfingers that were dipped in the coffee mixture just as you did in the earlier step.

    

15. Add the rest of the mascarpone mixture on top of the ladyfingers.

    

16. Top with a final layer of cocoa powder. Grate dark chocolate all over the top of the cocoa powder. Your Tiramisu is ready now! Enjoy!