Tiramisu Recipe
- 1 tablespoon (1/8 stick) unsalted butter, at room temperature
- 3 cups hot brewed coffee
- 11 tablespoons granulated sugar
- 5 large egg yolks
- 2 (8-ounce) containers mascarpone cheese
- 5 large egg whites
- Kosher salt
- 3 ounces dark rum, optional
- 2 (7-ounce) packages crispy ladyfingers (see What to Buy note)
- 1/4 cup natural unsweetened cocoa powder
- Coat the bottom and sides of a 7-by-11-inch glass or ceramic baking dish with the butter.
- Set aside.
- Pour the hot coffee into a medium bowl and add 3 tablespoons of the sugar.
- Stir until the sugar is thoroughly dissolved, then set aside to cool.
- Place the egg yolks in a medium bowl, add 4 tablespoons of the sugar, and beat with a whisk until the mixture is pale and creamy, about 2 minutes.
- Add the mascarpone and beat with the whisk, making sure to eliminate all lumps, until smooth and well combined.
- Place the egg whites in a separate bowl and, with a clean whisk, beat until theyre frothy, about 1 minute.
- Add a pinch of salt and the remaining 4 tablespoons of sugar and beat until you lift the whisk from the bowl and see a soft peak that slowly slumps, about 3 minutes.
- Using a rubber spatula, carefully fold the egg whites into the mascarpone mixture.
- Stir in the rum, if using.
- Dip the ladyfingers in the coffee and, one by one, lay them flat in the prepared dish.
- Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top and dust with 2 tablespoons of the cocoa powder.
- Repeat to form a second layer in the dish.
- Sprinkle the top with the remaining 2 tablespoons of cocoa powder.
- Cover with plastic wrap (be careful to avoid letting it touch the top) and refrigerate for about 3 hours so the flavors and textures can marry.
- Cut into 8 squares and serve.
unsalted butter, coffee, sugar, egg yolks, containers mascarpone cheese, egg whites, kosher salt, dark rum, crispy ladyfingers, natural
Taken from www.chowhound.com/recipes/tiramisu-31316 (may not work)