Tiramisu

A popular Italian custard dessert, Tiramisu is nothing short of delectable and exceptional. Sweet and creamy mascarpone blankets espresso-dipped French biscuits to satiate your cravings for a cakey, custardy, espresso-ey dessert.

Elements

6 Large Egg Yolks, room temperature

1/4 C Organic Cane Sugar

1/4 C Dark Rum

1-1/2 C Espresso, Brewed

16 Ounces Mascarpone Cheese

30 Italian Ladyfingers or Savoiardi

Bittersweet Chocolate, shaved

2 T Confectioners Sugar

2 T Unsweetened Cocoa Powder

Directions

1. In the bowl of a stand mixer fitted with a whisk attachment, add egg yolks and sugars; whisk for 4 - 6 minutes.

2. Lower the speed to medium and add half of the dark rum, 1/6 of the espresso and the mascarpone; whisk on high until smooth and thick.

3. In a small bowl, add remaining dark rum and espresso.

4. Dip one side of each ladyfinger into the rum/espresso mixture and line the bottom of a baking dish with the partially-soaked ladyfingers.

5. Pour half of the mascarpone cream mixture over the top of the ladyfingers; gently spread with a spatula to evenly incorporate; coat evenly with sifted cocoa.

6. Repeat Steps 4 and 5 with the remaining ladyfingers to layer. Pipe any remaining cream into pretty dollops or your design of choice on top.

7. Cover with plastic wrap and refrigerate overnight.

8. Before serving, top with shaved chocolate.

Serve with cappuccino and fresh fruit.

xo, Melissa