Tiramisu

This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.

It’s simple to make, fun to construct, and tastes even better the next day – and the next!.

Ingredients 

♥️ Mascarpone: If you’re not familiar, it really tastes like solid cream and goes PERFECTLY with everything.

♥️ Espresso: Strong espresso is one of the main flavors in any tiramisu recipe so brew a big batch, get some from your local coffee place, or use some instant espresso.

♥️ Dark Rum: I used a nice dark spiced rum but you can use brandy or cognac instead.

♥️ Ladyfingers: These finger-shaped cookies are available at many grocery stores 

How to make 

1. In a medium bowl combine the espresso and dark rum. You can sub the rum out for cognac or brandy, or you can add some Kahlua or orange liqueur to the bowl for some extra depth of flavor. If you don’t want to use alcohol then add some vanilla, simple syrup, and/or hot chocolate to the espresso.

2. Add the mascarpone cheese to a large bowl then pour in the dark rum, mix to combine, and set aside.

3. Place the egg yolks and sugar in a medium glass bowl, or the bowl of a double boiler, then whisk together until combined. Place over a pot of simmering water making sure that the water does not touch the bowl. Whisk over heat until the mixture is thick and light yellow in color. This is the zabaione or sabayon depending on if you want to go the Italian or French route. It’s the custard that will set and hold your tiramisu together so take your time and whisk, whisk, whisk!

4. Pour the zabaione into the mascarpone mixture and mix until well combined. Place in the fridge to hang out a bit while you work.