1 cup (115 grams) + 1 tbsp confectioners sugar, sifted
16 ounces (450 grams) mascarpone cheese, at room temperature
1 cup (240 ml) strong brewed coffee
½ cup (120 ml) coffee liqueur or rum
40 store bought lady fingers (like Savoiardi)
1 cup (240 ml) heavy cream
cocoa powder (for garnish)
chocolate shavings (for garnish)
bittersweet chocolate (for garnish)
Instructions
In a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.
Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly.
Transfer the mixture into a larger bowl and allow to cool.
Fold the mascarpone cheese into the egg-sugar mixture.
Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture. Place in the fridge until needed again.
In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.
Dip the ladyfingers in the coffee-liqueur mixture and lay in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish (you might need to cut some ladyfingers with a knife to fit the size of the pan).
Spread half of the mascarpone cream on top.
Cover the mascarpone cream with another layer of coffee-dipped ladyfingers.
Cover the ladyfingers with the other half of the mascarpone cream.
In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.
Dust generously with sifted cocoa powder and chocolate shavings.
Refrigerate for at least 2 hours, preferably overnight.
Cut into squares and serve.
Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/03/23/simple-tiramisu/