Ingredients:
6 egg yolks
3/4 cup sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/2 cup strong brewed coffee, cooled
2 tablespoons rum
24 ladyfingers
Cocoa powder, for dusting.
Instructions:
In a medium saucepan, whisk together the egg yolks and sugar until well combined. Add the milk and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove the pan from the heat and let the mixture cool to room temperature.
In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form.
In a separate bowl, beat the mascarpone cheese until smooth. Gradually fold in the egg mixture until well combined.
Gently fold in the whipped cream until the mixture is smooth and creamy.
In a shallow dish, combine the coffee and rum.
Dip each ladyfinger in the coffee mixture and arrange them in a single layer in the bottom of a 9x13 inch baking dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of soaked ladyfingers and remaining mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
Before serving, dust the top of the Tiramisu with cocoa powder.
Serve chilled and enjoy!
Note: This recipe contains raw eggs, which may be a concern for some people. If you're worried about food safety, you can use pasteurized eggs instead.
