Tiramisu

Prep Time: 50

Servings: 20 servings

Put on a pot of strong coffee or espresso. Separate out 1/2 cup, and put the rest in the fridge to cool to room temperature.
Combine egg yolks and sugar, then cook over a double broiler. Whisk constantly until the sugar has dissolved and the mixture is light yellow in color and thickened a bit, about 5 to 8 minutes
In a large mixing bowl, combine the mascarpone and 1/2 cup hot coffee coffee. Whisk together or beat with a hand mixer on medium speed until well combined. Pour the egg yolk mixture into the mascarpone and whisk until combined. Place in the freezer for 15 minutes to cool.
In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and vanilla. Beat on medium speed until stiff peaks form, 3 to 5 minutes.
Fold the whipped cream into the mascarpone mixture.

For the Assembly:

Working with one at a time, dip the top and bottom a ladyfinger briefly in the coffee mixture. (They sop up the liquid quickly so they don’t need more than 2 seconds of dipping.) Arrange enough ladyfingers in a single layer to cover the bottom of a 9×13-inch dish. Try not to leave any gaps.
Add half of the mascarpone mixture on top of the ladyfingers and smooth out to the edges using an offset spatula. Dip more ladyfingers, arranging them in a single layer on top of the filling as you go. Add the remaining mascarpone mixture and smooth out into an even layer.
Dust top with the cocoa powder and chill overnight.

This recipe uses a lot of dishes.
Make sure the water does not touch the bowl during double broiler.
You need hot coffee to sort of melt the marscapone, otherwise it will be very hard to mix.
Make sure heavy cream is cold, otherwise it will not whip well.
You can get away with letting it sit only for an hour, but the cream will probably be loose. Overnight is ideal.