Tiramisu

Instructions

1. 1

   Whisk egg yolks and 1/2 cup sugar in a heatproof bowl over a pot of simmering water (double boiler). Whisk constantly for 5-6 minutes until the mixture thickens, turns pale yellow, and reaches 160°F. Remove from heat and let cool slightly.

   6m

   Cooking the yolks over the double boiler pasteurizes them and creates the zabaglione base. This is what makes the filling ethereal.

2. 2

   Add mascarpone and vanilla to the cooled egg mixture. Fold gently until smooth. Add lemon juice and fold again.

3. 3

   In a separate chilled bowl, whip heavy cream and remaining 1/4 cup sugar to stiff peaks. Fold whipped cream into the mascarpone mixture in three additions, being gentle to keep it airy.

   Fold, don't stir. You want to preserve the air you just whipped in. Lift from the bottom and fold over the top.

4. 4

   Combine cooled espresso and rum. Working quickly, dip each ladyfinger in the coffee mixture for 1-2 seconds per side. Do not soak. Arrange in a single layer in a 9x13 dish.

   The biggest tiramisu mistake is over-soaking. A quick dip is all you need. They continue to absorb moisture as they sit.

5. 5

   Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream. Smooth the top.

6. 6

   Cover and refrigerate at least 6 hours, ideally 24 hours. Before serving, dust generously with cocoa powder through a fine mesh sieve.

   360m

   Restaurant secret: 24 hours in the fridge transforms tiramisu. The flavors meld, the ladyfingers reach perfect texture, and the cream sets beautifully.