Ingredients:

• 1½ cups espresso or very strong coffee, room temperature
• ¾ cup dark rum, divided
• 16 ounces mascarpone cheese
• 6 large egg yolks
• ⅔ cup granulated sugar
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 40 ladyfingers
• ⅓ cup unsweetened cocoa powder

Instructions:

1. Prepare the Coffee Mixture:
   • Combine espresso and ½ cup dark rum in a medium bowl.
   • Set aside. (Optional: For a non-alcoholic version, replace rum with extra coffee and a dash of vanilla or use a favorite liqueur like Kahlua.)
2. Mix Mascarpone:
   • In a large mixing bowl, use a hand mixer to blend the mascarpone with the remaining ¼ cup of dark rum until smooth.
3. Cook Egg Mixture:
   • Place egg yolks and sugar in a heat-proof bowl or top of a double boiler.
   • Set over simmering water, ensuring the bowl does not touch the water.
   • Whisk continuously until the mixture thickens and turns light yellow, approximately 5-8 minutes.
4. Combine with Mascarpone:
   • Transfer the cooked egg mixture to the bowl with mascarpone.
   • Stir until well combined.
   • Refrigerate for 15 minutes to cool.
5. Whip the Cream:
   • In a separate bowl, whip the heavy cream and vanilla until stiff peaks form, about 3-5 minutes.
6. Fold in Whipped Cream:
   • Gently fold the whipped cream into the mascarpone mixture, ensuring it is evenly mixed.

Notes:

• Avoid soaking the ladyfingers too long as they absorb liquid quickly.
• Monitor the whipping of the cream closely to avoid over-whipping.
• Break ladyfingers as needed to fit without gaps in the dish.
• For best flavor, allow the tiramisu to chill for at least 6 hours.

Nutrition