Old-School Tiramisù

Pick me! Pick me pick me!

用料  

Old-School Tiramisù的做法  

1. Pre heat oven to 375F.

2. Add half of the sugar and vanilla extract to egg yolks. Using an electric mixer, beat yolks until yolks grow in volume and are extremely pale yellow.

3. Beat egg whites until peaks form. Add remaining sugar in the process.

4. Add a spoon of whites into yolks and mix well. Bring the yolk mixture back into the whites and mix well. Add flour to the mixture and mix well.

5. Making approximately 24 ladyfingers on the baking sheet. Bake for 12 minutes.

6. Whisk coffee, rum, salt, and some sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.

7. Whisk cream and mascarpone in a medium bowl just until medium peaks form. Set aside.

8. Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 3 tbsp. sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.

9. Add egg yolk mixture to cream mixture and gently fold until no streaks remain.

10. Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan. Spread one-third of filling over. Repeat layers with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).

11. Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.