Traditional Italian Tiramisu

Ingredients:

* 6 Egg yolks at room temperature

* 1cup Superfine Sugar (superfine granules)

* 1 + 1/4cup Mascarpone Cheese at room temperature 

* 1 + 3/4cup Heavy Whipping Cream 

* 30 Italian Lady Fingers (Savoiardi style)

* 1cup Espresso or Strong Coffee - cold 

* 1/8- 1/4cup Cocoa Powder for dusting 

Optional: 1/2cup Coffee flavored Liqueur  

Directions:

1. You will need a 9x9 inch baking pan or glass dish - square; you will also need a double boiler or a pot with boiling water and a bowl that can sit on top of it, but not touching the water. 

2. Bring some water to boil in a pot, and once boiling reduce to a simmer. Place the egg yolks and sugar in a heat-proof bowl (that can sit on top of the pot), and using a wire whisk, whisk to combine first. Then place bowl on top of the simmering water pot - do not let bowl touch the water. 

3. Whisk the egg yolks and sugar consistently while the eggs cook, and the sugar dissolves. The mixture will continue to thicken and increase in volume as you whisk and the eggs cook (about 8-10 minutes). Once done, remove from heat and keep whisking until the mixture cools (about 3 minutes). The mixture will be thick and yellowy in colour. 

4. Once the mixture has cooled down, add in the mascarpone cheese and mix. 

5. Using a stand mixer with whisk attachment or electric hand mixer, whisk the whipping cream until stiff peaks form. First, chill the bowl of the stand mixer for 30 minutes, and ensure the whipping cream is well chilled for best results. Start with beater on low, and increase gradually, whisking for about 10 minutes. 

6. Fold the whipped cream into the mascarpone mixture, gently. The gentler you are the less air escapes the cream. Place in the refrigerator until you are ready to prepare the tiramisu. 

7. If using the coffee flavored liqueur, combine it with the espresso. Pour it into a bowl that the lady fingers will be dipped into. Place the lady fingers into the mixture just enough to wet it (do not let them get too soggy). And layer the bottom of the dish you will be using.   

8. Spread half the cream mixture over the lady fingers. Place another layer of lady fingers (dipped in coffee mixture) over the cream. Then spread the final half of the cream mixture over the second set of lady fingers. 

9. Place in refrigerator for 4 hours or more to chill. Dust with cocoa powder prior to cutting and serving. 

Enjoy!!

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