Tiramisu

This is taken from https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/, which is an amazing recipe and has a lot of good information about recipe specifics and complications. In the dozens of tiramisus I have tried here and in Italy, the biggest factor between an okay tiramisu and a great one is if they use egg yolks. The sabayon is a little extra work but certainly worth it.

Ingredients

  • 6 eggs yolks

  • 1 cup sugar

  • 1 1/4 cup marcarpone

  • 1 3/4 cup heavy whipping cream

  • ~30 Italian ladyfingers

  • 2 cups espresso

  • 1 cup Kahlua

  • Cocoa powder

Directions

  • Whisk egg yolks and sugar in a double boiler for ~10 minutes (this is our sabayon)

  • Remove from heat and continue whipping to cool

  • Add room temperature Mascarpone to sabayon and mix, but don’t overmix

  • Separately whip the cream to stiff peaks, then fold into sabayon

  • Dip ladyfingers into the espresso/kahlua mix. I find this is easiest using a shallow dish filled so that the liquid comes half way up the lady finger when laid down in the dish; place in the dish, flip over, remove

  • Alternate layers of soaked lady fingers and sabayon until out

  • Dust with cocoa

  • Refrigerate overnight