Author Ellen Byron's note: I am that rare person who is not a fan of coffee. To put it mildly. Tiramisu is about the only thing coffee-flavored I’ll even take a bite of. Since coffee is such an important ingredient in this delicious dessert, my personal attempt not to let it overwhelm the favor is to up the amount of rum in this recipe. If you prefer, you can use more coffee and less rum.
This recipe calls for the tiramisu to be chilled overnight or for at least six hours.
Serves 8-12. Or even 16! It’s rich.
Beat the egg yolks and a 1/4 cup sugar together on medium-high speed until they are creamy. Add the mascarpone cheese and beat on medium-high speed until so well-combined the mixture is smooth. Transfer to a large bowl and wash out the first bowl.
Combine the coffee and rum in a wide, shallow bowl. Quickly dip the ladyfingers in the liquid one at time – quickly, because you do not want to soak them. They’ll disintegrate, especially if they’re the small, light kind. Line the ladyfingers in a single layer at the bottom of a 13” by 9” baking dish. Spread half the mascarpone mixture evenly over the lady fingers. Sprinkle half the cocoa powder and ground chocolate over this layer, and then repeat: another layer of dipped ladyfingers, evenly covered with the remaining mascarpone mixture, and sprinkled with the rest of the cocoa powder and chocolate.
**Eating unpasteurized raw or undercooked eggs poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems.
If you can't find pasteurized eggs at the store, you can pasteurize them at home using the following method:
Place large eggs in a saucepan and fill with enough water to completely cover them. Over medium-low heat, bring the water temperature to 140 degrees (F). A digital thermometer is the most accurate way to monitor. Maintain the water temperature at 140 degrees for 3 minutes, reducing the heat on the stove if necessary. Immediately remove eggs from the hot water and submerge in a bowl of ice cold water. Store in the refrigerator if not using immediately.
Please use your discretion when eating undercooked items.
Recipe can be halved. Use a 9" by 9" baking dish.
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