Uses Pyrex® 8”x8” Deep Baking Dish
Few people truly know how to make a good tiramisu and the secret is in the whipped cream. Make sure you whip your heavy cream to stiff peaks and fold into the sugary-egg mixture, this will create a light and airy texture that won’t weigh you down after a big Italian feast.
6 eggs, separated into yolks and whites
1 1/2 cups sugar
2/3 cups milk
1 ¼ cup heavy cream
8 ounces mascarpone cheese
1 teaspoon vanilla extract
1 cup cold brew coffee
½ cup coffee liqueur
400 grams ladyfinger cookies
Unsweetened cocoa powder, for garnish
Unsweetened chocolate, for garnish
In a small saucepan, whisk eggs and ¾ cup sugar. Over low heat, whisk and add 2/3 cup milk and bring to a boil, whisking continuously for 1 minute until thick. Remove from heat and cool completely.
In a large bowl whisk together heavy cream, mascarpone and vanilla extract until medium peaks form. Fold in egg yolk mixture until there are no streaks.
Combine coffee and liqueur in a small bowl and dip each cookie into the mixture. Layer the bottom of your Pyrex® 8”x8” deeper baking dish with coffee-soaked cookies until completely covered. Add a layer of the filling so that it completely covers the cookies, about ¼ cup of the filling. Smooth out with the back of a spoon.
Repeat with remaining ladyfingers and filling. Place in refrigerator for at least one hour or overnight, to set.
Before serving, take the remaining egg whites and whip to stiff peaks, adding remaining ¾ cup sugar gradually until light and fluffy. Dollop top of tiramisu with the meringue (makes more than you need, so lick the bowl!) and dust with cocoa powder. Using a vegetable peeler, shave chocolate and serve.