Tiramisu

TIRAMISU

Servings: 4 | Prep Time: 20 min | Total Time: 30 min

STAY SAFE, EAT CAKE

We’re tired, it’s cold, the semester is almost over, and it is the time to RALLY. This quick and easy recipe is perfect to both caffeinate us and raise those dopamine levels, while not taking too much time away from studying!

For the cream:

4 large egg yolks

½ cup (100 grams) granulated sugar, divided

¾ cup heavy cream

½ tsp vanilla extract

1 cup (227 grams) mascarpone cheese

For assembly:

1 ¾ cup espresso or strong coffee

2 tbsp rum or cognac

2 tbsp unsweetened cocoa powder, divided

24 individual or 1 package ladyfingers

1-2 oz bittersweet chocolate, shaved, optional

Directions:

1. Using an electric mixer, whip egg yolks and ¼ cup sugar in a medium bowl until pale yellow and about tripled in volume. A slight ribbon should fall from the whisk when it’s lifted from the bowl. Set aside.

2. In a separate bowl, whip heavy cream and remaining ¼ cup sugar until it forms soft/medium peaks. Add mascarpone and vanilla, and continue to whip until it is a soft, spreadable consistency. Gently fold mascarpone mixture into the egg mixture until smooth.

3. Combine espresso and run in a shallow bowl and set aside.

4. Using a sifter, dust the bottom of a loaf pan with 1 tbsp cocoa powder.

5. One at a time, quickly dip each lady finger into the espresso mixture. They are porous and will fall apart if left in the liquid for too long. Place them in the dish, rounded side up. Repeat until there is an even layer of ladyfingers with minimal gaps.

6. Spread half of the cream mixture onto the lady fingers in an even layer. Repeat with the remaining ladyfingers and cream mixture for the second layer.

7. Dust the top layer with the remaining 1 tbsp cocoa powder. Top with shaved chocolate if desired.

Adapted from NYT Cooking Magazine Classic Tiramisu Recipe