Yield: 6 servings
Ingredients:
- 3 egg yolks
- ½ cup granulated sugar
- ¾ cup mascarpone cheese
- 1 cup whipping cream
- ¾ cup brewed espresso, cooled to room temperature
- 1 + 1 tbsp brandy
- 24 ladyfinger cookies
- Cocoa powder for dusting
- Chocolate shavings for decoration (optional)
Method:
- Brew the espresso and add 1 tbsp of brandy to it once cooled to room temperature.
- In a medium bowl, combine egg yolks sugar using an electric mixer until smooth and creamy.
- Prepare a double boiler using a small saucepan and steel bowl. Water level in the saucepan should be 1 inch below the bowl. Bring water just to a boil and then reduce to low heat. Transfer egg mixture to the bowl. Continuously whisk the egg mixture while it cooks until a custard-like consistency is achieved (5-7 minutes). Remove from heat and allow it to cool.
- Once egg mixture is cool, add mascarpone and 1 tbsp of brandy and mix well on low until smooth and creamy.
- In a separate bowl, whip the cream until stiff peaks are formed.
- Fold the whipped cream into the egg and mascarpone mixture. Set aside.
- In a square or rectangular glass baking dish, arrange 12 ladyfingers in a row after lightly dunking them on both sides in the espresso mixture.
- Pour about half the cream mixture onto the first layer of ladyfingers, ensuring the layer is smooth and evenly spread over them.
- Repeat the process with the remaining 12 ladyfingers and arrange them on top of the cream layer.
- Pour the remainder of the cream mixture on top of the next layer of ladyfingers, and ensure it is smooth and evenly spread.
- Dust the final cream layer with cocoa powder using a sieve.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight.
- Decorate each serving with chocolate shavings if desired.