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Ingredients
3 large Egg yolks
- 3/4 cup Domino® Golden Sugar
- 1/4 teaspoon Salt
- 1 1/2 cups Heavy whipping cream
- 8 ounces Mascarpone cheese, at room temperature
- 1/2 teaspoon Pure vanilla extract
- 2 cups Espresso coffee
- 2 tablespoons Rum (optional)
- 26 pieces Ladyfingers
- 1/4 cup Cocoa powder
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Instructions
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Prep Time : 25 minutes / Chill Time : At least 4 hours or overnight / Yields: 8 servings
Step 1
In a large heatproof bowl, combine egg yolks, 1/4-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.
Step 2
In the bowl of an electric mixer fitted with the whip attachment, whip the cream and the rest of the sugar (1/2-cup) until soft peaks form. Add vanilla and mascarpone cheese and continue whipping at medium speed until stiff peaks form.
Step 3
Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.
Step 4
In a shallow dish, mix espresso with rum.
Step 5
Assemble. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer on the bottom of an 8in x 8in x 2in pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for a second layer of ladyfingers, cream and cocoa.
Step 6
Refrigerate for at least 4 hours or overnight.
Chef's Tip
- To make a 3-layer tiramisu, use the same amount of ingredients but use a loaf pan to assemble the cake.
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