Bon Appetit's Tiramisu

I think I can count on one hand the number of times I've had tiramisu. And all of them were at an Italian restaurant. It's never been a dessert that we've had at home, and I don't think anyone I know has even made it before.

I'm here to change that!

Inspiration struck at work this week while I was slicing our tiramisu cakes. I've also been known to confuse inspiration with general hunger...but regardless, I was set on it! So I picked up a couple of ingredients (under $10) and headed home to assemble.

I quickly learned that there is more to the filling than just mascarpone, and while it wasn't difficult, I was just surprised. There are eggs in there! Cooked eggs (at least in my recipe), but still!

bon appétit's tiramisu:
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1 1/2 cups strong coffee, room temp
1 tbsp dark rum (I omitted this)
pinch of salt
1 tbsp plus 1/3 cup sugar
1 cup chilled heavy cream
1/2 cup mascarpone
3 large egg yolks
24 ladyfingers

Butter a loaf pan and line with plastic wrap with room for overhang. To be honest, I forgot to line my pan and it still came out fine. Whisk the coffee, rum, salt and 1 tbsp of sugar until combined and set aside. In a separate dish whisk together the cream and mascarpone until smooth, and also set aside.

Bring a pot of water to a simmer. In a bowl, combine the egg yolks, 1/3 cup sugar and 2 tbsp of water and place the bowl on top of the pot (creating a double boiler). Using an electric mixer, beat the eggs and sugar until they triple in size and look pale yellow. This took around 7-9 minutes for me. Take the bowl off of the pot.
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Separately, beat the cream/mascarpone mixture until peaks form. Fold in the egg yolk mixture slowly. 

Dip each ladyfinger in the coffee mixture for 1-2 seconds per side. You want them to be soft, but not falling apart. Lay the cookies down in the bottom of the pan - it's alright to squeeze them in there. Add a layer of the mascarpone and repeat x2. Do a final layer of cookies and cover tightly with plastic wrap. Pop in the fridge for 6-12 hours!

When you're ready to serve, flip the pan upside-down on plate and remove the plastic wrap. It's up to you if you'd like to add a layer of whipped cream (I did), and just top with a dusting of cocoa powder!

I love how this can be prepared the night before, and is actually better the longer you wait for it to set. We're working on patience over here :)
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Enjoy!