6 large egg yolks
1¼ cups sugar
1¼ cups mascarpone cheese
1¾ cups heavy cream
2 (3-ounce) packages ladyfingers
⅓ cup coffee liqueur
SWEETENED WHIPPED CREAM:
½ cup heavy cream
1 tablespoon confectioners’ sugar
¼ teaspoon vanilla extract
Unsweetened cocoa powder, for garnish
Chocolate curls, for garnish
In a medium bowl combine the egg yolks and sugar. Whip until thick and lemon colored, about 1 minute. Place in the top of a double boiler over boiling water. Reduce the heat to low and cook 8 to 10 minutes, stirring constantly. Remove from the heat. Add the mascarpone cheese, beating well.
In a medium bowl whip the heavy cream until stiff peaks form. Fold into the egg yolk mixture. Set aside. Line the bottom and side of a 3-quart bowl with the ladyfinger halves. Brush with the coffee liqueur. Spoon half of the egg yolk-cream mixture into the ladyfinger-lined bowl. Repeat the ladyfingers, coffee liqueur, and cream layers.
For the whipped cream, in a small bowl combine the heavy cream, confectioners’ sugar, and vanilla. Whip until stiff peaks form. Garnish the tiramisu with the whipped cream, cocoa powder, and chocolate curls. Cover and refrigerate several hours or overnight.
Makes 10 to 12 servings
Sharon Moreland, Red Hat Stepchild
Red Hat Stepchild, Saucier, Mississippi