Today I'm gonna show you how to make a classic tiramisu. This is a simple, make-ahead recipe, and you're gonna love what we put in the cream. So let's get started. We'll start with the syrup. In a medium bowl, combine one and a half cups of strong coffee or espresso with three tablespoons of rum. Quickly dip half of your ladyfingers into the coffee mixture. You can dip them one or two at a time, but make sure it's a quick dip. If you over-soak them, the cake may collapse. Now to make the custard cream. In a medium bowl, whisk together six large egg yolks and three-fourths cup of granulated sugar. Place that over a medium saucepan with some simmering hot water and keep that over low heat, whisking constantly for about eight to 10 minutes. Also, make sure that the bowl is just over the steam and not touching the hot water. When it's ready, you won't feel any granules of sugar, and it'll be lighter in color and slightly thickened. Carefully lift that off the heat and set aside to cool slightly.
Tiramisu Cake Ingredients:
►1 1/2 cups espresso or strong coffee, room temperature
►6 Tbsp golden rum, divided
►40 ladyfinger cookies
►6 large egg yolks
►3/4 cup sugar
►16 oz mascarpone, cold
►2 cups heavy whipping cream
►2-3 Tbsp unsweetened cocoa powder
To make the mascarpone cream, beat together 16 ounces of mascarpone with three tablespoons of rum. You can use an electric hand mixer, and I'll link to the one we love in the notes. Just beat that together until it's creamy and well-combined. Then beat in all of your warm yolk mixtures. Continue beating until it'screamy and well-incorporated. Now in a separate large mixing bowl, beat two cups of cold heavy whipping cream until medium peaks form, or for about three minutes. Make sure you don't over-beat the cream. You'll know it's done when you pull up on the whisk and the peaks on the cream lean slightly. You don't want stiff peaks for this.
Now using a spatula, fold half of the whipped cream into the mascarpone cream just until it's incorporated. Then add the remaining whipped cream and fold until well-combined. Again, do not over-mix or it might become grainy. Now spread half of your cream mixture over that first layer of ladyfingers. And be generous because you want a thick layer of cream in the center of this cake. Now dip the rest of your ladyfingers about one or two at the time, dipping just once on each side, and arrange that evenly and in a single layer over the top of the cream. And, if you're not able to find ladyfingers in your grocery store, I'll leave a link in the notes to some you can buy online. Spread the remaining cream evenly over the ladyfingers, making sure you get every last drop of that delicious cream. And it does help to spread with an offset spatula, and again, I'll link to this in the notes. You want to cover that tightly with plastic wrap and refrigerate for at least six hours or overnight, which makes this a make-ahead dessert.
Do you know what time it is? It is taste test time, and I cannot wait to eat this. It's been chilling in the refrigerator, the cream is set, and it's ready to serve. And just before serving, I like to pummel it with some unsweetened cocoa powder. And you can use just regular cocoa powder or Dutch-processed, whatever you like best. But the key is to be generous. Go all the way to the edges. Okay, and don't worry about getting it on the edges because when you're done, for a prettier presentation, you can take a pastry brush or just a paper towel and wipe off the sides.
So pretty. And what's fun is for the holidays, if you have some kind of stencils, you can put those down first and then dust the cocoa powder so you'll get little designs on the top. So cute and festive. Okay, all that's left is to slice and serve. All right, and because there's cocoa on top, if you wipe your knife clean between slices, you'll get much cleaner cuts. All right, here we go. I'm excited.
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