Tiramisu:
Total time: 45 minutes (+ at least 2 hours to chill). Serves: 16. Difficulty: Easy
275 ml Heavy cream
3/4 cup Sugar
6 Egg yolks
16 oz Mascarpone cheese
50 ml Strong coffee + 1 1/2 cup for dipping (use twice the beans), room temperature
5 tbsp Coffee liqueur (or rum)
1.5 pack of 7 oz Lady fingers (each pack has 24)
Cocoa powder for dusting
1. Using a hand mixer (or by hand), whip heavy cream until soft peaks form.
2. In a separate bowl, add sugar into egg yolks. Whisk sugar and egg mixture over double boiler. (Alternatively, you can whip the mixture in a heated bowl, or even place the bowl in a container filled with hot water.)
3. In another bowl, add the Mascarpone cheese, 50 ml coffee, and coffee liqueur. Using a hand mixer, mix until smooth.
4. Using a silicon spatula, fold the whipped cream into the Mascarpone cheese mixture, then fold in the egg yolk mixture. Continue to fold until the mixture is smooth and becomes a soft custard cream that will serve as the frosting to the tiramisu.
5. Prepare the lady fingers. Quickly dip both sides of a lady finger in coffee (no longer than 3 seconds), then place them side by side in a 9 x 13 baking dish. Do this until the bottom of the baking dish is covered, roughly 13 lady fingers. (You may add a bit more alcohol in the coffee for some extra kick, we added 1 tbsp of whiskey)
6. Spoon half of the custard cream over the lady fingers, and gently spread it until even and smooth. Dust a light layer of cocoa powder over the custard cream.
7. Repeat the process again for a second layer.
8. Cover in plastic wrap and chill in refrigerator for 2 to 8 hours. Enjoy!
