Joyce's Open Kitchen, literally

Classic Tiramisu



Yield: 6 servings



  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and then cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute. (No need to boil until bubble lest yolk begin to cook unevenly). Remove from heat and transfer to a large bowl and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. Chill mixing bowl and whipping cream in freezer for 30 minutes. Beat cream with vanilla until stiff peaks form.
  3. Whisk mascarpone into yolk mixture until smooth.
  4. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  5. Arrange half of soaked ladyfingers in bottom of a dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers. Cover and refrigerate for at least 6 hours, until set.
  6. Before serving, sprinkle cocoa powder over top using a small sieve.