Tiramisu
A perfect dessert for the changing seasons
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 tsp vanilla extract
- 1 pound mascarpone cheese (room temperature)
- 1/4 cup strong brewed coffee (room temperature)
- 2 tbsp rum
- 6 oz ladyfinger cookies
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.
Whish mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers to half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7 x 11 dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers. Cover and refrigerate 4 to 6 hours, until set.
Print and serve.
