Tiramisu

Ingredients

Mascarpone Filling

• 5 large eggs
• 200 grams granulated sugar
• 1/4 teaspoon fine sea salt
• 16 ounces mascarpone cheese, cold
• 1 teaspoon cornstarch
• 1 teaspoon powdered sugar
• 2 cups heavy cream, cold
• 1 teaspoon vanilla extract

Coffee Syrup

• 20 grams Dutch-processed cocoa powder
• 140 grams brewed espresso, piping hot
• 1/4 cup Tempus Fugit crème de cacao
• 1/4 cup Cardamaro
• 1 Tablespoon vanilla extract

Assembly

• 2 packages Matilde Vicenzi Vicenzovo ladyfingers
• Dutch-processed cocoa powder, for dusting

Directions

Fill a medium saucepan 1/3 full with water. Bring to a simmer, reduce the heat to low, and set a large heatproof bowl on top.

Add the eggs, sugar, and salt to the bowl over the saucepan and whisk until the sugar is dissolved and the mixture reaches 160°F on an instant-read thermometer, about 5 minutes.

Transfer the mixture into the bowl of a stand mixer. With the whisk attachment, whisk on high speed until the mixture quadruples in volume, 5 - 10 minutes.

Reduce the speed to medium and whisk in the mascarpone 1/4 cup at a time until fully incorporated. Transfer to a large mixing bowl.

In a medium bowl, whisk together the corn starch and powdered sugar. Add to the bowl of the stand mixer, along with the cream and vanilla. Whisk on high to stiff peaks. Gently fold the mascarpone mixture into the whipped cream until fully combined. Refrigerate.

In a medium bowl, whisk together the cocoa powder and hot espresso until the cocoa powder is fully incorporated. Whisk in crème de cacao, Cardamaro, and vanilla.

To assemble, dunk each ladyfinger individually in the coffee syrup, giving it a second or two to absorb, then place in the bottom of a 9-inch by 13-inch baking dish until the bottom is completely covered. Top with half of the mascarpone filling and smooth into an even layer. Repeat once more, dust with cocoa powder. Cover and refrigerate until set, at least 1 hour.