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Classic Italian Tiramisu
A rich, boozy Italian tiramisu made with espresso‑rum soaked ladyfingers, creamy mascarpone‑egg yolk custard, and lightly whipped cream. Layered in a 9x13 inch dish and chilled overnight for perfect set‑up.
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Critical Success Points
- • Coffee must be brewed and cooled before mixing with rum.
- • Egg‑yolk mixture must reach 160°F without boiling.
- • Ladyfingers should only be dipped for 2 seconds to avoid sogginess.
- • Do not over‑whip the heavy cream; stop at soft peaks.
- • Chill the assembled tiramisu overnight for proper set.
Safety Warnings
- • The custard mixture reaches 160°F; handle with care to avoid burns.
- • Raw eggs are cooked in the double boiler; ensure temperature is reached for safety.
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