The SECRET to perfect (Safe!) Tiramisu #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. In a bowl, stir together 1 1/2 cups espresso and 3 tablespoons rum. Quickly dip half the ladyfingers, one at a time, and lay them in a single layer in a 9x13 dish. Dip each one only once per side so they are moist but not soggy.
2. In a heatproof bowl, whisk 6 egg yolks with 3/4 cup sugar. Set it over a pan of simmering water, with the bowl touching the steam but not the water. Whisk constantly for 10 to 12 minutes, until it reaches 160°F on an instant-read thermometer, looks lighter, is slightly thickened and feels smooth, not gritty, when rubbed between fingers. Take off the heat and keep whisking for a few minutes to cool
3. In a large bowl, beat 16 oz cold mascarpone with 3 tablespoons rum. Beat in the warm yolk mixture with a hand mixer until fully combined.
4. In a chilled bowl, beat 2 cups cold heavy cream to stiff peaks without overbeating. Gently fold half into the mascarpone mixture, then fold in the rest just until combined, without overmixing.
5. Spread half the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange them on top, then spread the rest of the cream over them.
6. Cover with foil and refrigerate for at least 8 hours or overnight. Dust with 2 to 3 tablespoons cocoa powder before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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