The Best Tiramisu

I finally did it!! I’ve been wanting to make tiramisu for a while now and I’m so glad I did. If you don’t know what tiramisu is, it’s  an Italian sponge cake soaked in espresso with a creamy, flavorful mascarpone layer and dusted with cocoa powder.  This amazing recipe is from Natashaskitchen.com. Let’s get baking!

INGREDIENTS:

• 1 1/2 cups espresso , (or strong coffee), room temperature
• 6 tablespoon golden rum, divided
• 40 ladyfingers
• 6 egg yolks, (large)
• 3/4 cup granulated sugar
• 16 oz mascarpone (room temp for 15 minutes)
• 2 cups heavy whipping cream (cold)
• 2-3 Tbsp unsweetened cocoa powder, to dust the top

DIRECTIONS:

1. In a bowl, whisk together espresso and rum. Quickly dip about 25 ladyfingers (half of the amount if ladyfingers needed) one at a time and arrange in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse or be too soggy.
2. In a separate rimmed, medium glass bowl, whisk together the yolks and sugar. Place on a saucepan with simmering water and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
3. Beat together  mascarpone and rum. Use a hand mixer to beat in the warm yolk mixture until well incorporated.
4. In a separate bowl, beat cold heavy whipping cream until stiff peaks form.
5. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated (careful not to overfold or it will become grainy).
6. Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving.

NOTES:

• It is ok to dust with cocoa ahead of time – it will just darken it in color from the moisture.
• A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl. 
• Refrigerate leftovers. Stays good for 3-4 days.