How to Make Classic Tiramisu

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Cocoa powder
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 1 7-ounce package Savoiardi cookies

• Drinks

  • 6 tbsp Espresso, instant powder

• Dairy

  • 8 oz Mascarpone cheese
  • 4 cups Whipping cream

• Beer, Wine & Liquor

  • 5/8 cup Kahlua liqueur

• Liquids

  • 1 cup Water

Found on foodiecrush.com

Description

Ingredients

• 1 cup boiling water
• 6 tablespoons instant espresso powder
• ½ cup plus 2 tablespoons Kahlua liqueur
• 3 eggs
• ½ cup sugar, divided
• 4 cups whipping cream
• 8 ounces mascarpone cheese, at room temperature
• 1 teaspoon vanilla
• 1 7-ounce package Savoiardi cookies (ladyfingers)
• Cocoa powder

Directions

• Bring 1 cup water to a boil and pour into a shallow bowl. Mix in the espresso powder and ½ cup of the Kahlua liqueur. Set aside to cool.
• Separate the egg yolks from the whites (save the whites for another use) and add the yolks to a small, heat proof bowl that fits snugly over another saucespan filled with about 2 inches of water. Bring the water to a gentle simmer and top with the bowl of egg yolks. Add ¼ cup sugar to the egg yolks and use a hand mixer to beat the eggs on medium speed over the simmering water for 4-5 minutes or until the mixtures is thick and creamy and light yellow in color. Remove the bowl from the heat and set aside to cool.
• In another large bowl, add the whipping cream, the remaining ¼ cup sugar, 2 tablespoons Kahlua and the vanilla and beat until stiff peaks form.
• Transfer the cooled egg yolk mixture to a large bowl and add the mascarpone to the egg yolk mixture and blend until smooth. Gently fold the whipping cream into the egg yolk mixture with a large spatula, taking care not to deflate the cream. If you prefer more of a custard topping, set the mixture aside. If you want an extra fluffy cream, beat the mixture in the mixer for about 30 seconds to 1 minute and then set aside.
• Working with 2-3 ladyfingers at a time, toss the ladyfingers in the espresso mixture and arrange half of the ladyfingers in a single layer in the bottom of a 9 X 9 square pan or serving dish. Spread half of the whipped cream mixture over the ladyfingers. Soak the remaining ladyfingers 2-3 at a time to create another layer and top with the remaining whip cream mixture and spread evenly over the top.
• Cover with plastic wrap and refrigerate for at least 6 hours up to 48 hours. Run a knife along the inside of the pan and cut into squares. Dust the servings with cocoa powder and serve.