Classic Tiramisu - The Scran Line

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RECIPE

Cream
4 large egg yolks
105g - 1/2 cup granulated sugar, divided
190ml - 3/4 cup heavy cream
225g - 1 cup mascarpone

To Assemble
500ml - 2 cups good espresso or very strong coffee
2 tbsp rum or cognac (optional)
2 tbsp unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
100g bittersweet chocolate, for shaving (optional)

Instructions:
Cream
Add the egg yolks and 1/4 cup of the sugar into a medium sized mixing bowl and use an electric hand mixer to whip to whip on high speed until pale. About 5 minutes. Transfer mixture to a large mixing bowl and add the heavy whipping cream and remaining sugar to the large bowl. Whip to soft peaks using the hand mixer. Add the mascarpone and continue whipping until it creates a spreadable mixture with medium peaks.

To Assemble
Add the espresso and rum in a shallow bowl and set aside.

Lightly dust the bottom of your dish (8 x 8-inches) with cocoa powder. Dip each ladyfinger biscuit, one at a time, in the espresso mixture and layer the bottom of the dish. Then add half the cream mixture and spread around evenly. Layer with more ladyfinger biscuits and finish with the remaining cream mixture. Chill in the fridge overnight. Dust with cocoa powder before slicing up and serving.

Notes
Tiramisu can be stored in an airtight container for up to three days.

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