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Food & Drink
4 egg yolks
1/4 cup sugar
1/4 cup Kahlua or other coffee liqueur
8 oz. mascarpone cheese
1 cup heavy cream
3 pkgs lady fingers/savoiardi (I used 10.5 ounces for a 8×8-inch pan)
2 cups hot brewed espresso
2 tbsps unsweetened cocoa powder or grated bittersweet chocolate
fold the whipped mascarpone and cream into the egg mixture a third at a time until smooth and uniform.
Assembly: Dip one lady finger at a time into the espresso and arrange in a single layer on the bottom of your pan. Spread a third of the mascarpone filling over the lady fingers. Dust the top with cocoa powder or grated chocolate. Repeat for the second layer. For the third layer, dip the lady fingers into the espresso and arrange them in a single layer on the tiramisu. You can either spread the remaining third of the mascarpone filling or pipe it decoratively over the lady fingers. Dust with
Make the filling: Place the egg yolks, sugar, Kahlua, and salt in the top of a double boiler or a large bowl set over a simmering water bath. Whisk the contents constantly for 6 minutes until it becomes thick and leaves a ribbon on the surface when you lift the whisk out of the bowl. For egg safety, the temperature should reach 160°F. Remove from the water bath and set the bowl on ice to cool. Stir it occasionally. In the bowl of a stand mixer, stir the mascarpone cheese and the cream together, then beat with the whisk attachment until stiff peaks. When the egg mixture is completely cooled,
Dust with cocoa or grated chocolate. Refrigerate for 24 hours to let the flavors meld and for the dessert to firm up. Serves 8-10.
pour the kahlua in with the sugar, salt, and egg yolks
whisk over a simmering bath until it leaves a ribbon (6 minutes)
for more than a second – it will thicken up more when you remove the bowl from the water bath and set it on ice to cool.
The most labor intensive part of the whole thing is whisking the egg yolk mixture for 6 minutes over a simmering water bath. I stand on a stool at the stove so that my arm can whisk at a natural angle rather than lifting it high. That’s a good arm workout! If you are concerned about raw eggs (I am not), measure the temperature of your whisked egg yolk mixture – it should be safe from salmonella at 160°F. Six minutes or so will get you pretty close to that temperature. It should thicken and leave a ribbon when you pull the whisk out of the bowl. Don’t worry if the ribbon doesn’t hold for more t
pour the cream in with the mascarpone cheese
whip to stiff peaks
fold the whipped mascarpone into the egg yolk mixture
smooth and silky
layer the espresso-soaked lady fingers
spread some filling over the cookies
A couple of notes about assembly. If your cookies don’t fit your pan perfectly, you can cut the cookie to fit. If your lady fingers break, that’s cool. Dunk them and arrange them as if they weren’t broken. Tiramisu is quite forgiving. If you forget to sprinkle cocoa powder or chocolate on the mascarpone filling layers like I did, it’s okay! Just make sure you do the top layer. The recipe below is intended for an 8×8-inch pan. I doubled it and made a 9×9-inch and put the rest in a smaller pan.
the final layer of mascarpone
dusting with cocoa powder
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