Tiramisù

🥘 Ingredients

• chocolate (optional)
  1.5 oz
• cocoa powder
  2 Tbsp
• egg yolks
  4 large
• espresso or very strong coffee
  1.75 c
• heavy cream
  3/4 c
• ladyfinger
  24
• mascarpone
  8 oz
• rum or cognac
  2 Tbsp
• sugar
  1/2 c

🍳 Cookware

• electric mixer
• large bowl
• medium bowl
• 8x8-inch dish or a 9-inch round cake pan

1. 1

   Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl , wiping out the medium bowl used to whip the yolks and set aside.

   egg yolks: 4 large, sugar: 1/2 c
2. 2

   In the medium bowl , whip heavy cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

   heavy cream: 3/4 c, mascarpone: 8 oz
3. 3

   Combine espresso or very strong coffee and rum or cognac in a shallow bowl and set aside.

   espresso or very strong coffee: 1.75 c, rum or cognac: 2 Tbsp
4. 4

   Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder .

   cocoa powder: 2 Tbsp
5. 5

   Working one at a time, quickly dip each ladyfinger into the espresso mixture

   ladyfinger: 24
6. 6

   Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate (optional) , if desired.

   chocolate (optional): 1.5 oz
7. 7

   Cover with plastic wrap and let chill in the refrigerator for at least ⏱️ 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.