Tiramisu Classico

Instructions

1. 1

   Whisk egg yolks and sugar in a heatproof bowl over a pot of barely simmering water (double boiler), whisking constantly for 8–10 minutes until the mixture is pale, doubled in volume, and reaches 160°F on an instant-read thermometer. Remove from heat and let cool slightly.

2. 2

   Beat the mascarpone into the cooled egg mixture until completely smooth and no lumps remain. In a separate bowl, beat the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two additions, preserving as much volume as possible.

3. 3

   Combine cooled espresso with rum in a wide shallow bowl. Working quickly, dip each ladyfinger in the espresso mixture for 1–2 seconds per side — they should be moist but not soggy and falling apart.

4. 4

   Arrange a single layer of soaked ladyfingers in a 9×13 dish. Spread half the mascarpone cream evenly over the cookies. Add a second layer of soaked ladyfingers, then top with the remaining cream, spreading smoothly.

5. 5

   Dust the top generously with cocoa powder through a fine sieve until completely covered. Cover and refrigerate at least 4 hours, ideally overnight, before cutting and serving. The longer it rests, the better it tastes.