Tiramisu

Ingredients

• 6 egg yolks
• 150g granulated white sugar
• 150ml double cream
• 1 teaspoon vanilla extract
• 500g mascarpone cheese
• 470ml coffee
• 200ml of Rum or Baileys
• 2 packages of ladyfingers
• cocoa powder to dust on top
• I use a 32x24x5.5cm dish for this recipe

Method

1. Drain off the liquid in your mascarpone, put it into a bowl and set aside.
2. Add your egg yolks and sugar to a heatproof bowl.
3. Fill a small saucepan about a quarter full with hot water, then sit the heat-proof bowl on top so it rests on the rim of the pan, not touching the water.
4. Over medium-high heat, whisk your eggs and sugar in the bowl (continuously) until the colour changes to a very pale yellow and your sugar has dissolved.
5. Let the egg yolks and sugar cool in the fridge for 15 minutes. Once cooled, add in your mascarpone.
6. Use a hand mixer or whisk to combine everything together until silky smooth.
7. In a separate bowl, whip up your double cream to soft peaks using an electric mixer or whisk. You don’t want to over-whip it; otherwise, it will curdle! You’ll know it’s ready when you dip your whisk/beater into your cream, and a soft peak can be formed.
8. Add the vanilla extract to the double cream and give it a quick stir. Add the double cream to the mascarpone and use a wooden spoon or spatula to combine.
9. In a shallow bowl, mix your alcohol and coffee together.
10. Dip the ladyfingers into the coffee, turning for a few seconds so that they are evenly soaked, then layer into the base of your baking dish. Spread over half of your mascarpone mixture, and
    then repeat this process. You should finish with the creamy layer on top.
11. Sift over your cocoa powder cover and chill for a few hours or overnight.