Classic Tiramisu Recipe by Chef John

Indulge in the heavenly taste of Chef John's classic tiramisu recipe. This creamy and decadent Italian dessert is made with layers of coffee-soaked ladyfingers, rich mascarpone cheese filling, and dusted with cocoa powder. It's the perfect dessert for any occasion or special gathering. Follow this recipe to create a delightful and authentic tiramisu that will impress your friends and family.

Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 8 ounces mascarpone cheese
• 1 cup strong brewed coffee, cooled
• 2 tablespoons rum (optional)
• 24 ladyfinger cookies
• 2 tablespoons unsweetened cocoa powder

Directions

1. In a mixing bowl, beat egg yolks and sugar until thick and creamy.
2. Add milk to a saucepan and heat until hot but not boiling.
3. Gradually whisk the hot milk into the egg yolk mixture.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and let it cool to room temperature.
6. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
7. In another bowl, beat the mascarpone cheese until smooth.
8. Gently fold the whipped cream into the mascarpone cheese.
9. Add the cooled custard to the mascarpone mixture and fold until well combined.
10. In a shallow dish, combine the cooled coffee and rum (if using).
11. Dip each ladyfinger cookie into the coffee mixture for a few seconds, then arrange them in a single layer in the bottom of a rectangular baking dish.
12. Spread half of the mascarpone mixture over the soaked ladyfingers.
13. Repeat the dipping process with the remaining ladyfinger cookies and arrange them in a second layer on top of the mascarpone mixture.
14. Spread the remaining mascarpone mixture over the second layer of soaked ladyfingers.
15. Sift cocoa powder over the top of the tiramisu to evenly cover the surface.
16. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
17. Serve chilled and enjoy!

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