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The Best Tiramisu

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Ingredients
  

  • 3 egg yolks
  • ¼ c. sugar
  • 8 ounces mascarpone cheese room temperature
  • ½ tsp. vanilla extract
  • ½ c. plus 6T. heavy cream
  • 7 ounces ladyfinger cookies
  • ¾ c. strong coffee or you can use strong espresso, prepared and cooling in a shallow dish for dipping
  • ¼ c. dark rum
  • ¼ c.unsweetened cocoa powder for dusting

Instructions
 

  • Add rum to the dish with the coffee/espresso
  • Heat 1 inch water in the bottom of a double boiler.
  • In the top part, add yolks and sugar.
  • You are making sabayon and need to constantly whisk for about 8 mins. It will be lighter in color and thick like pudding. Then let cool.
  • In a mixer, beat the heavy cream into firm peaks.
  • Transfer whipped cream to another bowl.
  • Place the sabayon mixture from the double boiler into the mixer.
  • Add mascarpone and vanilla.
  • Whip smooth.
  • Gently fold the whipped cream into the mascarpone until combined.
  • Get an 8x8 square pyrex ready for assembly.
  • Dunk each ladyfinger into the coffee/espresso/rum mixture. Dip both sides quickly so they don't dissolve!
  • Lay in bottom of the pan.
  • Spread on half the cream.
  • Repeat the cookies for the next layer.
  • Top off with the rest of the cream.
  • Chill uncovered 8 hours or overnight! (was better next day for us!)
  • At serving time, sift on cocoa powder.
  • Slice and enjoy!