Tiramisu

• 1-1/4 cup Strong Brewed Black Coffee, Room Temperature
• 1-1/2 Tablespoon Instant Coffee Granules
• 3 whole Egg Yolks
• 1/3 cups Sugar
• 1/8 teaspoons Kosher Salt
• 12 ounces, weight Mascarpone Cheese, Cold
• 1/2 cups Heavy Cream, Cold
• 24 whole Crunchy Lady Fingers
• 2 Tablespoons Dutch-process Cocoa
• 2 Tablespoons Dark Chocolate, Shaved

1. Stir together the brewed coffee and instant coffee granules in a shallow baking dish until instant coffee granules are dissolved. Set aside.
2. In the bowl of a standing mixer fitted with whisk attachment, beat the egg yolks at low speed, just until beaten. Add the sugar and salt and whisk on medium-high speed until the mixture is pale yellow, about 2 minutes. Scrape down the sides of the bowl as needed.
3. Add the mascarpone cheese and beat at medium speed until the mixture is smooth. Transfer the mixture to a large bowl and set aside. Return the bowl to the mixer (without washing.)
4. Add the heavy cream and beat on medium speed for 1 1/2 to 2 minutes, or until it is frothy. Increase speed to high and continue to beat for another 1 1/2 minutes or so, until the cream holds stiff peaks. Fold one-third of this mixture into the mascarpone mixture, then gently fold in the remaining whipped cream until all of the white streaks are incorporated. Set aside.
5. Dip two lady fingers at a time into the coffee mixture, flipping them over a couple of times, and transfer to an 8x8 glass dish. Be careful to not let the lady fingers sit for too long in the coffee mixture. Each one needs only 1-2 seconds. Continue, soaking additional lady fingers until you've done 12 total. Arrange the soaked cookies in a single layer in the dish. I had to break a couple at the end to fit them.
6. Spread half of the mascarpone/whipped cream mixture over the dipped lady fingers and spread evenly with a rubber spatula. Place one tablespoon of the cocoa in a mesh strainer and dust cocoa over the mascarpone/whipped cream mixture until you fully covered.
7. Repeat the dipping of the remaining 12 lady fingers, arranging them in the dish on top of the dusted cocoa. Spread the remaining mascarpone/whipped cream mixture over the top, and dust with the remaining cocoa.
8. Cover the dish with plastic wrap and refrigerate for at least 6 hours, up to 24. Sprinkle with the shaved dark chocolate before serving. Serve chilled.
9. Cassie's Notes:
10. The original recipe calls for adding 1 tablespoon dark rum or whiskey to the coffee mixture and adding 2 tablespoons to the mascarpone mixture for extra flavor. I don't ever remember this being a flavor in the tiramisu that I loved so I left it out and I missed nothing. But if you wanted to add it, I'm sure it would be great. Most recipes that I looked through have some kind of liqueur in them.
11. Adapted from Cook's Illustrated.

black coffee, coffee, egg yolks, sugar, kosher salt, mascarpone cheese, heavy cream, crunchy, dutch, chocolate

Taken from tastykitchen.com/recipes/desserts/tiramisu-10/ (may not work)