Tiramisu with Rum
Serving Size / Yield
- 6 egg yolks
- 3/4 C white sugar
- 2/3 C milk
- 1 1/4 C heavy cream
- 1/2 tsp vanilla extract
- 1 lb mascarpone cheese
- 1/4 C strong brewed coffee, room temperature
- 2 tsp rum
- 1 oz ladyfinger cookies
- 1 Tbs raw cocoa powder
Whisk together egg yolks and sugar in saucepan until well blended, then whisk in milk and cook over medium heat. Stir constantly until the mixture boils gently for 1 minute, then remove from heat and allow to cool. Cover mixture tightly and chill in refrigerator for an hour.
Beat cream with the vanilla in a bowl until stiff peaks form, then whisk the mascarpone into the yolk mixture until smooth.
Combine coffee and rum in a small bowl, then uses to drizzle ladyfinger cookies that have been split in half
Arrange half of the soaked ladyfingers at the bottom of a large baking dish.
Spread half of mascarpone mixture over these ladyfingers, then half of the whipped cream over that. Repeat the previous steps in layers until ingredients are used up, then sprinkle the top of the tiramisu with cocoa.
Refigerate Tiramisu for 5 hours, then serve.