I've made this tiramisu twice now. (I've made tiramisu before, but I foolishly did not write the recipe down so I had to go hunting for instructions again.) Anyway, the first time I made this, I followed the recipe as written. The second time I made a few tweaks. I definitely prefer the results from the second attempt, so that's what I'm sharing here.

Tiramisu

Slightly adapted from Bon Appetit

Ingredients

• 3/4 c. very strong coffee
• 1 Tbsp. + 1/3 c. sugar, divided
• 1 Tbsp. dark rum
• 3 large egg yolks
• 2 Tbsp. water¹
• 1/2 c. mascarpone cheese
• 1 c. heavy (35%) cream, chilled
• 22-24 ladyfingers

Directions

1. Brew the coffee and add 1 Tbsp. of sugar and 1 Tbsp. of rum. Mix well and set aside to cool.
2. Put a little water in a pot and bring it to a boil over medium heat.
3. Place egg yolks, remaining 1/3 c. sugar, and water (or wine) in a heatproof bowl.
4. Place the bowl in the pot so that it sits over the boiling water.
5. Beat the yolks on medium to medium-high speed for ~7 minutes. The mixture should become pale and increase in volume significantly. It should form a slowly dissolving ribbon when drizzled over itself. Once this stage is reached, immediately remove the bowl from the heat.
6. Add the mascarpone to the saboyon (yolk mixture) and beat until thoroughly combined and smooth.
7. Set the mixture aside to cool.
8. If you would like to be able to turn your tiramisu out, now is a good time to prepare your pan. Brush an 8.5x4.5" loaf pan with oil and then line it with plastic wrap (leaving a significant overhang). If you don't care about turning it out, then you can just assemble everything directly in the pan, no oiling or lining required!
9. In a clean (preferably chilled) bowl, whip the cream. Start at low speed and very gradually increase the speed to medium-high. Beat until cream is stiff.
10. Add the cream to the cooled saboyon mixtured a bit at a time: Scoop out ~1/4 of the whipped cream and gently fold it in to the saboyon. Repeat until all the cream has been incorporated.
11. Dip a ladyfinger into the coffee mixutre. Give it a few seconds to soak in. I soaked mine for ~8 seconds per side. Place the coffee-infused biscuit into the bottom of the loaf pan. Repeat process until entire bottom of loaf pan has been lined with biscuits.
12. Spread ~1/3 of the cream mixture over the biscuits.
13. Repeat the biscuit-dipping prodecure to create a second layer of biscuits.
14. Spread another 1/3 of the cream mixture over the biscuits.
15. Do one more layer of biscuits and top with a final layer of cream.
16. Cover and chill for 6-12 hours.
17. Uncover the tiramisu.
18. If you would like to turn it out, place a plate or serving platter over the loaf pan and carefully invert the assembly. Carefully and slowly lift the loaf pan up. You may need to gently hold or pull the plastic wrap to encourage the tiramisu to leave the pan. Once the pan is off, remove the plastic wrap.
19. Dust generously with cocoa powder and serve.

---

¹ I meant to try swapping out the water for white wine, but I completely forgot. Something to try next time! ^Back