I once made tiramisu so heavenly that I seriously considered making it for my own wedding. Though twenty years have passed and the tiramisu fad has come and gone, I still believe I might pull out a repeat performance one of these days when I have an entire day to devote to the project. But until then, here is a quick version that my kids were able to help with.
The key to this is the chilling time. Don't eat it the day you make it; it will be foul. But the next day it miraculously transforms to perfection.
6 egg yolks
3/4 cup sugar
2/3 cup milk
1 cup cream
1/2 teaspoon vanilla
1 pound mascarpone cheese
1/2-1 cup of strong coffee
4 tablespoons of rum or kahlua or anisette
1 7-oz. package of ladyfingers (this might include a few extra for snacking)
cocoa powder for dusting
1. Whisk the egg yolks and sugar together.
2. Add the milk, continue to whisk, and bring the whole mixture to a boil for one minute. Chill the yolk mixture for one hour.
3. Beat the cream and vanilla together.
4. Whisk the mascarpone into the yolk mixture.
5. Combine the rum and coffee and dip the ladyfingers in. They will absorb like sponges, so you might have to pull them out pretty quickly.
6. In a pie dish or an 8x8 baking dish, layer half the lady fingers, half the mascarpone mixture, and half the whipped cream. Repeat the layers and sprinkle with cocoa powder through a sifter or a sieve.
7. Chill overnight.
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