Tiramisu

Categories:

Creamy Tiramisu with ladyfingers soaked in espresso and rum.

Prep Time

25 minutes

Chill Time

At least 4 hours or overnight

Servings

3 large Egg yolks 3 large Egg yolks
Domino® Golden Sugar 3/4 cup 3/4 cup Domino® Golden Sugar
¼ teaspoon Salt ¼ teaspoon Salt
1 ½ cups Heavy whipping cream 1 ½ cups Heavy whipping cream
8 ounces Mascarpone cheese, at room temperature 8 ounces Mascarpone cheese, at room temperature
½ teaspoon Pure vanilla extract ½ teaspoon Pure vanilla extract
2 cups Espresso coffee 2 cups Espresso coffee
2 tablespoons Rum (optional) 2 tablespoons Rum (optional)
26 pieces Ladyfingers 26 pieces Ladyfingers
¼ cup Cocoa powder ¼ cup Cocoa powder

Instructions

Step 1

In a large heatproof bowl, combine egg yolks, ¼-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 the 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.