Tiramisu Recipe

Ingredients:

• 3 Large Egg Yolks

• ½ cup granulated Sugar

• 8 ounces Mascarpone Cheese (room temperature)

• 1 tsp Whit Marie’s Vanilla Extract

• 1 ½  cups heavy cream

• 7 ounces (1 package) Ladyfinger Cookies

• 1 cup strong Espresso

• 2-3 Whit Marie’s Bourbon Vanilla Extract (sub for dark rum)

• 2-3 tablespoons cocoa powder

Instructions:

1. Make the espresso and add the Whit Marie’s Bourbon Vanilla Extract or dark rum and set aside in a shallow dish.

2. Set up a double boiler ( I used a medium pot with a glass bowl) with 1-2 inches of water in the bottom part. 

3. Add the egg yolks and sugar to the top part of the double boiler. Whisk vigorously for 8-10 minutes until the mixture is light yellow, smooth and much thicker. Remove from heat and let it cool. 

4. In a separate bowl (stand mixer or hand held mixer) whip the heavy cream into firm peaks, set aside. I start on low and then increase speed until thick and can form a peak when pulling the whisk attachment up. 

5. Add the mascarpone cheese and Whit Marie’s vanilla extract into the egg/sugar mixture. Whip until smooth with no chunks, creating a cream. 

6. Fold the whipped cream into the mascarpone cream with a spatula. Be gentle so as to not lose the air in the whipped cream. 

7. Dunk the lady fingers one at a time into the espresso mixture. Make sure to roll them over one side at a time for 1-2 seconds each side and then remove immediately. (you do NOT want them to disintegrate if left in the espresso too long).

8. Arrange the espresso lightly soaked ladyfingers on the bottom of a 8x8 or 9x9 baking dish, in a single layer. Spread a layer of half the mascarpone cream on top of the lady fingers. Repeat this pattern until you have 2 layers of ladyfingers and 2 layers of  mascarpone cream. 

9. Let this sit, covered, in the refrigerator for a minimum of 4 hours. I left mine overnight

10. Remove from the refrigerator and sprinkle a good layer of the cocoa powder before serving. 

Notes:

• You can use an instant espresso if you do not have an espresso maker. I love to sub out dark coffee as well. 

• If you do not have a stand mixer, you can use a hand held mixer. For the egg mixture, use a whisk, not any other utensil (except maybe an egg beater). 

• If you want to add a little cinnamon extract or powder to the mascarpone cream, it will give the cream a nice depth. 

• You can also mix in a little cinnamon powder with the cocoa powder when sprinkling on.