Ingredients:
6 egg yolks
3/4 cup of granulated sugar
2/3 cup of whole milk
1 1/4 cups of mascarpone cheese
1 3/4 cups of heavy cream
2 cups of strong brewed coffee or espresso, cooled
1/4 cup of brandy or Marsala wine
24 ladyfingers
Cocoa powder for dusting
Instructions:
In a large mixing bowl, whisk the egg yolks and sugar together until pale yellow and thick.
Heat the whole milk in a small saucepan until it comes to a simmer.
Gradually pour the hot milk into the egg yolk mixture while whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat and let the custard cool to room temperature.
In a separate mixing bowl, beat the mascarpone cheese until smooth.
In another mixing bowl, beat the heavy cream until stiff peaks form.
Gently fold the mascarpone cheese into the custard until it is smooth and creamy.
Fold the whipped cream into the custard mixture until it is evenly combined.
In a shallow dish, mix the brewed coffee or espresso with the brandy or Marsala wine.
Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too much, and arrange them in a single layer in the bottom of a 9x13 inch dish.
Spread half of the custard mixture over the ladyfingers.
Repeat with a second layer of dipped ladyfingers and the remaining custard mixture.
Cover the dish with plastic wrap and refrigerate the Tiramisu for at least 2 hours, or overnight.
Before serving, dust the top of the Tiramisu with cocoa powder.
Serve the Tiramisu chilled, and enjoy!
Note: If you prefer, you can also use sponge cake instead of ladyfingers for the layers.
