Tiramisu
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides
2
Fill a large bowl with ice water
3
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves
4
Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F)
5
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute
6
Put the mascarpone in a large bowl
7
Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy)
8
Combine the espresso and brandy in a shallow bowl
9
One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish
10
Spread one-third of the mascarpone custard over the ladyfingers
11
Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction
12
Top with another one-third of the custard
13
Repeat with the remaining ladyfingers, alternating directions
14
Spread the remaining custard on top and dust with the cocoa powder
15
Cover with plastic wrap; refrigerate at least 4 hours, or overnight
16
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate
17
Remove the baking dish and plastic wrap
18
Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up
19
Remove the remaining plastic wrap
20
Shave curls of chocolate on top with a vegetable peeler
21
Photograph by Con Poulos