Tiramisu

Ingredients

Cream:

• 4 egg yolks

• 1⁄2 cup sugar

• 3⁄4 cup heavy cream

• 1 cup mascarpone

Assembly:

• 1 3⁄4 cups good espresso or very strong coffee

• 2 tbsp rum or cognac

• 2 tbsp unsweetened cocoa powder

• 24 ladyfingers

Directions

1. Whip together egg yolks and 1⁄4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl.

2. In a clean bowl, whip cream and remaining 1⁄4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolk mixture until combined.

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

4. Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tbsp cocoa powder.

5. Working one at a time, quickly dip each ladyfinger into the espresso mixture (they will fall apart if left in the liquid too long) and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

6. Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

7. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Recipe submitted by Jessamyn Meneghin, from NYT Cooking