Tiramisu (America’s Test Kitchen Recipe)

Tiramisu

Ingredients

2 ½ cups strong brewed coffee, room temperature

1 ½ tablespoons instant espresso powder

9 tablespoons dark rum

6 large egg yolks

2/3 cup granulated sugar

¼ teaspoon salt

1 ½ pounds (3 cups) mascarpone, chilled

¾ cup heavy cream, chilled

14 ounces dried ladyfingers (savoiardi) – I have used these and have found them at my local Smith’s/Kroger store, but you can always find them on Amazon.

3 ½ tablespoons Dutch processed cocoa powder

¼ cup grated semi-sweet chocolate (optional)

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Steps

  1. In a pie plate, mix room temperature coffee, espresso powder and 5 tablespoons rum together until espresso dissolves

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  1. Using a stand mixer with the whisk attachment, beat egg yolks on low until combined. Add sugar and salt and beat on high speed until pale yellow, about 2 minutes, scraping down bowl as needed. Reduce speed and add in remaining 4 tablespoons rum and beat until combine. Scrape down bowl and add in the mascarpone and beat on medium until no lumps remain. Transfer mixture to a large bowl.
  1. In the now empty mixer bowl, beat the heavy cream on medium speed to high and beat until still peaks form. Using a rubber spatula, fold one-third of the cream into the mascarpone mixture and combine and then fold the remaining whipped cream until there are no white streaks remaining.
  1. Taking one ladyfinger at a time, drop it into the coffee and rum mixture, then roll it over and then remove it and place it in a 13×9 inch dish. Do not let the ladyfingers stay in the liquid for more than 2 to 3 seconds; you do not want them to get soggy. Arrange the soaked ladyfingers in a single layer in baking dish, trimming with a knife if necessary to fit in the dish. Spread half of the mascarpone mixture over the ladyfingers spreading the mixture to the sides and into the corners. Put 2 tablespoons of cocoa powder in a fine-mesh strainer and dust cocoa powder over the mascarpone mixture.
  1. Repeat step 5 to make the second layer. Cover with plastic wrap and refrigerate at least 6 hours or overnight.

8. If using the grated chocolate, sprinkle on tope before serving.