Tiramisu
Instructions
- Beat egg yolks with sugar in a heatproof bowl set over a pot of barely simmering water. Whisk constantly for 8-10 minutes until thick, pale yellow, and the mixture ribbons off the whisk. Remove from heat and cool 10 minutes.
- Whisk mascarpone until smooth. Fold into the cooled egg mixture.
- Whip heavy cream with vanilla to stiff peaks. Fold gently into the mascarpone mixture in thirds.
- Combine cooled coffee and liqueur in a shallow dish. Quickly dip ladyfingers (one second per side — don't soak). Line the bottom of a 9x9 dish.
- Spread half the cream mixture over ladyfingers. Add another layer of dipped ladyfingers. Spread remaining cream on top. Cover and refrigerate minimum 4 hours, ideally overnight.
- Dust generously with cocoa powder just before serving.
Notes
The egg yolk custard step over the double boiler is what makes this safe to eat (pasteurizes the eggs) and gives it incredible richness. Don't skip it.