This is the best tiramisu ever! I even won a “competition” with a co-worker who said his recipe is better. Of course, this was before Covid-19, when we can still do Christmas gatherings in person. The original recipe can be found here.
This year, me and hubby decided to start a new tradition for New Year’s: make a Tiramisu (his favorite dessert) every year on New Year’s Day. We had already a tradition of lighting a sparkle at midnight, so it was time for something new.
The key to great Tiramisu lays in the coffee you use. So my recommendation use the best coffee you can get and you won’t be disappointed. I used Lavazza.
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 tsp vanilla
1 lbs mascarpone cheese
1/4 cup strong brewed coffee, at room temperature
2 tbsp rum
2 (3 oz) packages ladyfinger cookies
1 tbsp cocoa
Instructions
Brew your coffee and let it cool.
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool. To speed up the cooling process, you can put it in the saucepan in the sink filled with cold water.
In a medium bowl, beat cream with vanilla until stiff peaks form. Do not over do it.
Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Soak each ladyfinger in the coffee mixture for about 4 secs, then arrange them in bottom of a 7×11″ dish.
Spread half of mascarpone mixture over ladyfingers, than half of whipped cream over that. Repeat layers. Cover and refrigerate for at least 2h.
Sprinkle with cocoa before serving.
Bon appétit.
My journey in the kitchen 