Tiramisu

RECIPE:

Tiramisu: make 3-layer 8x8 cake or 2-layer 7x2 pan

Ingredients: Mascarpone Cream
* 6 egg yolks
* 3/4 cup sugar
* 2/3 cup milk
* 16 oz mascarpone cheese, at room temperature

Ingredients: Whipped Cream
* 2 cups heavy whipping cream
* 4 Tbsp powdered sugar
* 1 tsp pure vanilla extract

Ingredients: Espresso Dip
* 3 Nespresso (or generic brand) capsules. Makes 1 1/4 cups, pressing the bigger cup size button.
* 10 Tbsp Bailey espresso cream (2 Tbsp for every 1/4 cup of coffee if you want that intense strong liquor taste. If not cut back. It’s all preference.

Ingredients: Cake/sponge part
* 42 pieces ladyfingers (2 7-oz packs, each pack has 24 pieces in it)
* Unsweetened cocoa powder to dust

Optional Ingredient:
* Mini bittersweet chocolate chips (optional)

🔹Instructions: Making the Cream & Coffee

1. In a medium bowl, using a hand mixer beat the egg yolks until fluffy. Beat in the sugar.

2. Set the bowl over a hot water bath (a double boiler). Slowly add in the milk, using a whisk, whisk until the cream is thicken, just below boiling point when small bubbles appear.

3. Remove from the heat and whisk in the Mascarpone cheese until smooth and no lumps. Cover and refrigerate for 1-2 hours for the cream to firm up.

4. In a stand mixer bowl, add the heavy cream, vanilla extract, and powdered sugar, using a whisk attachment whip up the cream until firm peak forms. Don’t over beat. Cover and refrigerate.

** Optional step: If you prefer, you can fold the whipped cream into the Mascarpone mixture at this step and refrigerate. Or you can leave as is and assemble as a separate layer (my preference because I like to taste my whipped cream ).

5. Brew your espresso. Add the liquor and mix well. Keep it refrigerated until ready to use.

** Tip: Best if you have an espresso machine. If not, brew some real coffee. Tiramisu is all about that coffee flavor in it, so don’t skim and use the instant stuff. It makes a big difference.

🔹Instructions: Assembly 

**Note: To assemble into a cake like in my picture takes some finesse and the right tools. You don’t have to prepare it like mine to enjoy this delicious dessert. All you need is a glass rectangular pan (like a Pyrex); it’ll work just fine and still a great presentation. If using the glass pan (usually comes in size 7x12), you may be able to do just 2 layers instead of 3 layers like mine. I used a special multi-size cake pan and made mine 8x8. 

1. Quick dip the ladyfingers one at a time into the coffee mixture and arrange them in the bottom of the pan.

2. If you keep 2 separate cream like me, then spread the Mascarpone cream next, using an offset spatula and spread it evenly.

3. Then spread evenly the whipped cream as the next layer.

** Optional: If you like the texture and taste of biting into the chunky chocolate chips like me, sprinkle the mini chocolate chips now. Then sprinkle the cocoa powder (see picture).

4. Repeat the layers. However, on your last layer of the whipped cream, which will be the top layer, don’t sprinkle with chocolate chips. Just dust with cocoa powder.

🔻Notes:
1. The amount of ingredients listed are enough to make a 3-layer 8x8 like mine or a 2-layer 7x12 using a glass pan. Half or double the ingredients to meet the size and servings you desire.
2. If you can’t get Bailey espresso cream, any coffee liqueur such as Kahlúa would be fine.