1 c + 1-2 TB Italian-style coffee or strong filter coffee, sweetened with 1 TB. sugar, at room temperature
6 large egg yolks
6 TB sugar
1 pound + 5 oz cold mascarpone
enough pure bitter cocoa to sprinkle on top, about 1 scant TB.
10” x 7” high walled rectangular glass baking dish
Whip the yolks with the sugar until soft and nearly ribbon-like. Gently stir in the mascarpone until thoroughly blended. The consistency should be slightly less thick but heavier than whipped cream. If it seems too liquidy, return it to the fridge for a half hour or so. Pour some coffee on a plate and start soaking the cookies, one at a time. Given proportions will make a tiramisu’ which is neither too dry nor too soggy, so try to soak the cookies as evenly as possible, and use up all the coffee. Layer the bottom of the baking dish with soaked cookies, then spread half of the cream, then the soaked cookies and finally the rest of the cream. With the help of a small strainer, sprinkle the cocoa on top. Cover with plastic film and refrigerate at least 8 hours before serving. Serve chilled, not cold. It keeps well up to 4-5 days in the refrigerator, but should not be frozen.
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