Joe Manley

Tiramisu - straight from Italy

Reference

Friend with a rich Italian heritage

Ingredients

Item	Measurement	Weight
ladyfingers	1 pack
Espresso	2 cups (8 shots + water)
Dark rum (optional)	2 tbsp
Large egg yolks	8
Sugar		80g-100g
All purpose flour	2 tbsp
Whipping cream		450g
Mascarpone cheese		1lb
Semi sweet chocolate shaved		6-8oz

Steps

1. Dip the ladyfingers in the espresso mix and flip them thrice quickly and place them in the pan
2. Whisk egg yolk, sugar and flour in a heavy sauce pan
3. Cook over medium heat stirring constantly until mixture thickens (3-4 minutes)
4. Remove from heat and add marsala (optional)
5. In a separate bowl whip cream until it has soft peaks
6. Beat mascarpone lightly and add egg yolk mixture. Mix until smooth
7. Fold in whipped cream
8. Spread half over pan
9. Assemble the next layer of ladyfingers by dipping them in the espresso mix and flipping them thrice quickly and placing them in the pan
10. Spread the remaining half of the cream over the pan
11. Refrigerate for at least 8 hours - it lasts for 3 days
12. Before serving, sift cocoa and sprinkle them evenly
13. Add thinly shaved chocolate over it

Pictures

Attempt 2

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Attempt 3

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