Classic Tiramisu – A Slice of Italy on Your Tongue

Instructions

1. 11

   In a heatproof bowl, whisk together the egg yolks and granulated sugar until light and creamy. Place the bowl over a saucepan of simmering water (make sure the bowl does not touch the water) and continue to whisk constantly for about 5-7 minutes, until the mixture is thick, pale, and has reached a temperature of about 160°F (71°C). This process is called a sabayon.

2. 22

   Remove the bowl from the heat and continue whisking for a few minutes until the mixture cools down slightly. This will ensure a smooth texture and prevent the mascarpone from curdling.

3. 33

   Add the mascarpone cheese to the egg yolk mixture and gently fold it in using a spatula until well combined and smooth. Be careful not to overmix, as this can cause the mascarpone to separate.

4. 44

   In a shallow dish, combine the cooled espresso and Marsala wine (or your chosen liqueur).

5. 55

   Quickly dip each ladyfinger into the espresso mixture for just a second or two on each side. Do not oversoak, or they will become mushy. You want them to be moist but still hold their shape.

6. 66

   Arrange a single layer of soaked ladyfingers at the bottom of a 9x13 inch (approx. 23x33 cm) serving dish.

7. 77

   Spread half of the mascarpone cream evenly over the layer of ladyfingers.

8. 88

   Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.

9. 99

   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

10. 1010

    Before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve chilled.