提拉米苏 Tiramisu

Prepare the coffee mixture: Brew 1 cup of very strong coffee (or 6 shots of espresso + water) and let it cool completely. Once cool, stir in 2 tbsp of rum. Set aside.

Make the egg custard base: in a saucepan, whisk together the 8 egg yolks and 100g of sugar until light and creamy. Gradually whisk in one cup of milk.

Place the mixture over medium heat and cook, whisking constantly, until it comes to a boil. Let it boil for 1 minute. Remove from heat and set aside to cool uncovered, stirring occasionally to prevent a skin from forming. A quick note: boiling egg custard can sometimes scramble the yolks if the heat is too high. Medium heat and constant whisking are key.

Prepare the mascarpone cream: In a separate large bowl, whip 480g of heavy whipping cream with 40g of powdered sugar until stiff peaks form.

Combine the cream: Gently fold the mascarpone into the cooled custard until smooth and fully incorporated. Fold in the whipped cream just until combined. If using an electric mixer, mix on low speed only. Do not overmix, as this may cause the mixture to become grainy.

Assemble the Tiramisu: Dip each lady finger briefly into the coffee mixture (do not over-soak). Arrange a single layer of soaked lady fingers at the bottom of your serving dish(es). Spread half of the mascarpone cream mixture evenly over the lady fingers. Repeat with another layer of soaked lady fingers and the remaining cream.

Dust the surface generously with cocoa powder. Cover the dish(es) and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the Tiramisu to set.