Back to 6 servings 1.5 cup strongly brewed coffee, at room temperature 1 tbsp granulated sugar 2 tsp dark rum, optional 0.5 tsp vanilla extract 0.5 cup cold heavy cream 0.5 cup plus 2 tablespoons granulated sugar, divided 5 large egg yolks 1 tsp vanilla extract 0.25 tsp kosher salt 16 oz cold mascarpone cheese, about 2 cups 18 crisp ladyfingers, savoiardi, divided 1 tbsp unsweetened cocoa powder 1 dark chocolate bar, 4-ounce, optional
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1 Step 1: Stir 1 1/2 cups strongly brewed coffee, 1 tablespoon granulated sugar, 2 teaspoons dark rum if using, and 1/2 teaspoon vanilla extract together in a medium bowl until the sugar is dissolved.2 Step 2: Beat 1/2 cup cold heavy cream and 2 tablespoons of the granulated sugar together in a medium bowl with an electric hand mixer on medium speed until stiff peaks form, 2 to 3 minutes.3 Step 3: Beat 5 large egg yolks, remaining 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt together in a large bowl with the mixer on medium speed until the mixture is pale yellow and glossy, about 3 minutes. Add 16 ounces cold mascarpone cheese and gently fold together with a flexible spatula until almost combined (a few streaks are okay).4 Step 4: Add the whipped cream and fold just until no streaks remain.5 Step 5: Working with 1 ladyfinger at a time, quickly dip and submerge in the coffee soak, then place in an 8x8-inch baking pan. Repeat, leaving a little space in between each one and breaking ladyfingers as needed to fit, until the bottom of the baking dish is covered, about 9 ladyfingers.6 Step 6: Transfer half of the mascarpone filling (about 2 cups) over the ladyfingers and spread into an even layer. Repeat with a second layer of soaked ladyfingers, then the remaining mascarpone filling. Sift 1 tablespoon unsweetened cocoa powder evenly over the top.7 Step 7: Refrigerate for at least 4 hours but preferably overnight. Shave enough of a 1 (4-ounce) bar dark chocolate with a vegetable peeler over the top to cover if desired before serving.8 Step 8: Make ahead: The tiramisu can be made up to 24 hours ahead.Storage: Refrigerate leftovers, loosely covered with plastic wrap, for up to 4 days.getsaucepan.com/r/54d982f3-a847-4199-99b4-7c6ba33062cb · Original: https://www.thekitchn.com/tiramisu-recipe-23695524
