Ingredients:
6 large egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages of ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions:
Prepare the Egg Yolk Mixture:
In a medium saucepan, whisk together the egg yolks and sugar until well blended.
Add milk and cook over medium heat, stirring constantly, until the mixture comes to a boil.
Boil gently for 1 minute, remove from heat, and allow to cool slightly.
Cover tightly and chill in the refrigerator for 1 hour.
Whip the Cream:
In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form. Set aside.
Mix Mascarpone:
Remove the egg yolk mixture from the refrigerator.
Add the mascarpone cheese and whisk until smooth.
Prepare Coffee Mixture:
Combine the brewed coffee and rum in a small bowl.
Assemble the Tiramisu:
Split the ladyfingers in half lengthwise and drizzle them with the coffee mixture.
Arrange half of the soaked ladyfingers in the bottom of a 7×11-inch dish.
Spread half of the mascarpone mixture over the ladyfingers.
Then spread half of the whipped cream over the mascarpone layer.
Repeat the layers once more, finishing with the whipped cream.
Finish:
Sprinkle cocoa powder evenly over the top layer.
Cover the dish and refrigerate until set, typically 4 to 6 hours.
Serve:
Once set, serve the tiramisu chilled, allowing the flavors to meld together beautifully.