Tiramisù

Yield
8
Cooking Time
3 hours and 40 minutes

Ingredients

  • 2/3 C espresso
  • 1/4 C unsweetened cocoa powder
  • 1/4 C cardamaro
  • 1/4 C creme de cacao
  • 5 eggs
  • 1/2 C sugar
  • 1/4 tsp salt
  • 24 oz mascarpone
  • 30 lady finger cookies

Instructions

  1. See recipe gif <a href='http://i.imgur.com/fZmYD3Q.gifv'>here</a>. If you need to make mascarpone, <a href="https://www.eatitapp.com/view%20recipe.php?RecipeID=785">here</a> is an easy recipe.
  2. Prepare espresso and add in cocoa powder, the creme de cacao, and the cardamaro. If you don't have either of these liquors you can simply use a spiced rum. Whisk until cocoa dissolves. Set in fridge to cool if espresso is still hot.
  3. Heat a double boiler base or large pot of water to an active simmer. In a metal bowl (preferably a counter top mixer bowl) or double boiler top, combine the eggs, sugar, and salt and whisk. Set the metal bowl on top of the pot of water and warm the egg mixture while stirring constantly. It should take 5 - 10 minutes for the eggs to warm through.
  4. If you used a counter top mixer bowl for the eggs, place the bowl in the mixer (always mix in the same bowl that was heated on the boiler, otherwise the mixture will cool down drastically when you move it to a new bowl) and whip til light and fluffy, about 8 minutes. Slowly add the mascarpone and continue to mix til nice and whipped.
  5. Quickly dip the lady finger cookies in the espresso mixture, and one by one lay them out in a 7 by 11 baking dish. Make sure you do not dip the cookies too long, as you want them to be nice and firm to contrast the creamy mascarpone. Once the first layer of cookies has been laid out, spread a layer of the mascarpone mixture on top, and dust on a sparse coat of cocoa powder. Repeat in this order and when you reach the top, you can simply dust on another layer of cocoa powder, or you can make a pretty design. For the design, end on the mascarpone step and string butcher's twine around on top in any way you find appealing. Lightly press the twine in, then dust with cocoa powder. You should be left with a thin white design when you remove the string.
  6. Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.