Tiramisu Recipe

1. In a bowl, stir together the espresso and 3 tablespoons of rum. Quickly dip half of the ladyfingers, one at a time, into the espresso-rum mixture and arrange them in a single layer in the bottom of a 9×13 casserole dish. Dip each ladyfinger briefly on each side so they are moist but not soaked, to prevent the cake from collapsing.
2. In a separate rimmed medium glass bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk for about 10 minutes on low heat until the mixture becomes lighter in color, slightly thickened, and no longer grainy when rubbed between your fingers. Remove from heat and continue whisking for a few minutes off the heat to help it cool down. Set aside to cool while proceeding with the next step.
3. Beat together the cold mascarpone cheese and 3 tablespoons of rum until smooth. Use an electric hand mixer to gradually beat in the warm yolk mixture until well incorporated.
4. In a separate bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold half of the whipped cream into the mascarpone mixture using a spatula, then fold in the remaining whipped cream until just incorporated. Avoid over-mixing to prevent the mixture from becoming grainy.
5. Spread half of the mascarpone cream mixture over the first layer of soaked ladyfingers in the casserole dish. Dip and arrange the remaining ladyfingers on top of the cream layer, then spread the remaining mascarpone cream over the second layer of ladyfingers.
6. Refrigerate the tiramisu overnight to set and develop flavors.
7. Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a sieve.
Enjoy your homemade Tiramisu!