Tiramisu recipe

Instructions

• Set a double boiler by placing the mixing bowl over a pan that has simmering water. Ensure the bottom of your bowl doesn’t touch the water in the pan.
• Put egg yolks and the caster sugar in the mixing bowl. Whisk until the caster sugar are well combined to make the zabaglione. Place the bowl that has the mixture over the pan of simmering water and continue whisking until all the sugar dissolves. The mixture should become thick and double in volume.
• Add in the dark rum and continue whisking until the mixture becomes thick, foamy, and pale yellow. Remove your bowl from the set-up and put it aside until it cools to room temperature.
• Put the mascarpone in another larger bowl and use the electric hand mixer to beat the mascarpone. Add the cream and continue beating the mixture until it is well combined.
• Add the mascarpone to the egg yolks and sugar mixture and beat it until it becomes thick and creamy. Ensure your mixture doesn’t have any lumps. Put the mixture in the fridge to allow it to rest as you make your coffee.
• Transfer the espresso or strong coffee into a smaller bowl. Dip the ladyfingers into the coffee so they can soak up the coffee. Don’t allow your ladyfingers to remain in the liquid for long. Ensure the ladyfingers stay in the coffee for one to two seconds. If possible, soak every ladyfinger at a time.
• Add a little mixture of mascarpone in the rectangular baker and place half of the ladyfingers on top. Ensure you arrange the ladyfingers closely on top of the mascarpone mixture that you’ve added at the bottom of the rectangular baker. Ensure you place the ladyfingers in a close single layer.
• Spread enough mascarpone mixture over the ladyfingers. It would be best to spread the mixture evenly to ensure your Tiramisu ends up with even layers. Use a spatula so you can smooth out the mixture to ensure it sits evenly on top of the ladyfingers.
• Sprinkle cocoa on top of the mascarpone mixture that’s spread on top of the ladyfingers.
• Place the remaining half of the ladyfingers that you dipped into the coffee. Cover the top of the ladyfingers with the remaining mixture of mascarpone. Ensure you take the mixture to the sides of the dish to cover the edges. Use the spatula to smooth out the mixture.
• Wrap the tiramisu dessert with plastic wrap and allow the content to chill for five hours or more. If possible, refrigerate the dessert for 24 hours. It will help if your ladyfingers and the zabaglione mixture are soft for cutting.
• Dust the Tiramisu dessert with cocoa before serving. The more you allow your Italian dessert to rest, the better it will become. The ladyfingers will continue to soften the more you will enable the dessert to rest. This softness is ideal to ensure the dessert has a sliceable consistency. The dessert should be served while still in the pan.