Tiramisu the classical way by making an enriched custard with mascarpone and spread on a base of ladyfingers soaked in coffee and liquor.
Ingredients
10.5 OZ / 300 G brewed coffee
2 OZ / 50 ML coffee liquor
1 TSP vanilla essence
5 EA egg yolk
5.5 OZ / 150 G sugar
2 OZ / 50 ML milk
17.5 OZ / 500 G mascarpone
7 OZ / 200 G ladyfingers
0.5 OZ / 20 G cocoa powder
10.5 OZ / 300 G heavy cream
1.5 TBSP cornstarch
Directions
Attach the butterfly whisk and add your cream. Whip for 1 minute 20 seconds / speed 4. Remove from the mixing bowl and store in the fridge.
Attach butterfly whisk to the mixing bowl. Mix the cornstarch into the milk and combine well. Add egg yolk, milk mixture and sugar to the mixing bowl. Cook for 10 minutes / 230°F|110°C / speed 2.
Give your filling a stir with the spatula. Then with the measuring cup removed, stir your custard mix for 10 minutes / speed 1 to allow it to cool down.
Attach the butterfly whisk and add the mascarpone cheese to the mixing bowl, mix for 20 seconds / speed 2. Once done, remove from the mixing bowl, then allow to set in the fridge for 30 minutes. Clean your mixing bowl well.
Add your custard mix back to the mixing bowl, along with the whipped cream and vanilla. With the butterfly whisk inserted, mix for 30 seconds / speed 2.
Add the coffee liquor into some freshly brewed coffee. Dip the ladyfingers into the coffee, then lay them on a serving dish so the bottom is covered. Add the mascarpone cream on top of the of the lady fingers before refrigerating it overnight till set. Finish with cocoa powder.
