MS Tiramisu

This is the easiest and most delicious tiramisu when you look at effort to result. The secret is Italian ladyfingers and mascarpone. Gli Ingrediente 7 large egg yolks 71 g (1/3 c) granulated sugar Two 8-0z containers mascarpone cheese, cold 1-1.5 c espresso 24-26 ladyfingers (8x8 dish; 18 if individual portions). [An excellent choice is Savoiardi Lady fingers available from Amazon Cocoa Powder, dutch-processed, for dusting Le Indicazione 1. In a stand mixer with the whisk attachment, beat the egg yolks and sugar on high until the mixture is pale, puffy, doubled in volume, and falls in a thick ribbon when the whisk is lifted, about 10 minutes. Reduce to low and add the mascarpone a large spoonful at a time. After all is added, scrape the bowl and mix on low for 10-20 seconds until just homogenous. Pour coffee into a bowl 2. To assemble in a baking dish, dip a lady finger in coffee for a few seconds, then place in the bottom of an 8” square baking dish. Repeat until the bottom of the dish is fully lined. Spoon on half the mascarpone mixture and spread in an even layer. Rap the dish to settle it, then cover the mascarpone with a second layer of coffee-dipped ladyfingers. Scrape on and spread the remaining mascarpone mixture. 3. To assemble individual portions, you will need 6 8-oz ramekins. For each portion, soak 2 ladyfinger halves in the coffee and place in the bottom, spoon on ¼ cup mascarpone mixture; repeat 2 more times for a total of 3 layers each of ladyfingers and mascarpone. Rap the ramekin so the layers settle. 4. Cover and refrigerate for at least 6 hours or up to 2 days. Remove from refrigerator just before serving. Sift cocoa onto tiramisu and serve right away.