Tiramisu
Ingredients
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 1/3 cups heavy cream, cold
- 1 lb mascarpone cheese, room temperature
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 3/4 cups strong espresso, cooled to room temperature
- 3 tbsp coffee liqueur (Kahlúa)
- 2 tbsp dark rum
- 40 Italian ladyfinger cookies (savoiardi)
- 2 tbsp unsweetened cocoa powder
- 1 oz dark chocolate, finely grated
Instructions
- Whisk egg yolks and sugar in a heatproof bowl set over simmering water (do not let bowl touch water) for 8-10 minutes until mixture reaches 160°F and becomes pale, thick, and ribbon-like. Remove from heat and cool to room temperature, about 10 minutes, whisking occasionally.
- In a separate cold bowl, whip heavy cream to stiff peaks. Gently fold into cooled egg mixture until no streaks remain.
- In another bowl, whisk room-temperature mascarpone with vanilla extract and salt until smooth and creamy, about 1 minute. Fold mascarpone mixture into cream mixture in two additions, being careful not to deflate.
- Combine cooled espresso, coffee liqueur, and dark rum in a shallow dish. Working quickly, dip each ladyfinger into espresso mixture for 1 second per side (no longer or they will break), then arrange in a single layer in a 9x13-inch dish.
- Spread half of mascarpone cream evenly over first layer of ladyfingers. Dip remaining ladyfingers in espresso mixture and create second layer. Top with remaining mascarpone cream, smoothing the surface.
- Cover tightly with plastic wrap and refrigerate for at least 12 hours (preferably 24 hours) to allow flavors to meld and texture to set.
- Just before serving, sift cocoa powder generously over entire surface using a fine mesh strainer. Garnish with grated dark chocolate. Serve cold in chilled bowls.
Inspired by Jewel Johnson’s winning tiramisu. This is a plausible recreation, not the chef’s original recipe.