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The best tiramisu

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Prep Time 25 minutes
Refrigeration Time: 4 hours
Total Time 4 hours 25 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: Italian
Ingredients Method

Ingredients
  

For the filling:
  • 2 egg yolks
  • 1/4 C (1.76 oz) (50 gr) white sugar
  • 14.10 oz (400 gr) mascarpone cheese, at room temperature
  • 1/2 C (2.15 oz) (61 gr) confectioners sugar (powdered sugar)
  • 1 pinch salt
  • 1 1/2 C (12.17 fl oz) (360 ml) whipping cream, really cold
For the coffee syrup:
  • 1 C (8.11 fl oz) (240 ml) water
  • 1/2 C (3.53 oz) (100 gr) white sugar
  • 1 tbsp (0.17 oz) (5 gr) instant coffee (soluble)
  • Rum or amaretto liqueur, to taste
To assemble and finish:
  • 36 "lady fingers" type biscuits, for the tiramisu
  • Unsweetened cocoa powder, for decorating

Method
 

For the filling:
  1. Place water in a small saucepan and bring to a boil over high heat. Separately, in a heatproof bowl, mix the egg yolks with the white sugar using a balloon whisk. Place the bowl over the saucepan of boiling water, without touching the water, and cook the mixture in a double boiler for 4 minutes, whisking constantly, until it lightens and thickens. Remove from the heat and set aside.
  2. In a large bowl, add the mascarpone cheese with the powdered sugar and salt and beat with an electric mixer for 1 minute, until smooth. Add the egg yolk mixture and continue beating for 2 more minutes, until the mixture is smooth and homogeneous.
  3. Add the whipping cream and beat for 2-3 minutes, until slightly stiff peaks form. It is important not to overbeat, as the mixture could curdle. Set aside in the refrigerator until ready to use.
For the coffee syrup:
  1. Place the water and sugar in a small saucepan and cook over medium heat for about 4 minutes, until the sugar dissolves and a light syrup forms.
  2. Pour the syrup into a heatproof bowl and, while still hot, add the instant coffee. Mix well with a spoon and let cool completely before adding the rum or liqueur of your choice.
For assembly and finishing:
  1. Use a deep rectangular mold measuring approximately 30 cm x 20 cm that is not made of metal. It can be glass, plastic, or ceramic.
  2. Dip one-third of the ladyfinger cookies in the coffee syrup one by one, then place them in tight rows inside the mold to form the first layer of the tiramisu. Add a third of the filling on top and spread it evenly with an offset spatula so that it covers the entire layer of cookies.
  3. Repeat the above steps two more times to form three layers of cookies and filling. Once the tiramisu is assembled, cover it with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  4. When the tiramisu has been refrigerated and just before serving, sprinkle cocoa powder on top. Serve with strawberries or other red berries if desired, and it's ready to enjoy.

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