Ingredients :
6 egg yolks
150 grams white sugar
50 ml milk
300 ml heavy cream
3 ml vanilla extract
450 grams Mascarpone cheese
60 ml strong brewed coffee, room temperature
30 ml rum
3 ounce (2 packages) of ladyfinger cookies
5 grams of unsweetened cocoa powder
Directions :
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Note :
This tiramisu is very soft. I tried couple times to make it in the 7x11 inch dish, cut some pieces to serve them. The cutting result was a little bit messy because it was too soft.
When my sister came to visit, I tried to make this tiramisu together with her. She came up with an idea to put the layers in an individual glass. So we crushed the ladyfinger cookies in the bowl, sprinkled it with coffee and rum mixture. Layered it in an individual glass, lastly, we covered each glass with a plastic wrap and refrigerated them. Did it this way took some more time, but in the end, it was easier as we didn't need to cut first before serve.
Serving suggestion :
This delicious tiramisu is best served with a perfect black Italian espresso. Buonissimo!