Tiramisu

I recently posted a recipe on how to make crème brûlée using leftover egg yolks from making macarons and if you missed it then you can see it here. Tiramisu is also another great recipe to try if you want to use up all those leftover egg yolks instead of tossing them out. If you're like me and you absolutely do not like to waste food and you love having sweets on hand to satisfy your sweet tooth then you need to make this. Like, now. 

Tiramisu

Yield: makes 20 servings


Ingredients:

9 egg yolks
1 cup + 2 tablespoons granulated sugar
1 cup milk
1 ½ lb mascarpone cheese
3/4 cup heavy cream
1 teaspoon vanilla extract
¾ cup strong brewed coffee, room temperature
3 tablespoons rum
46 ladyfingers
½ oz. semi-sweet chocolate shavings


Directions:

In a medium saucepan, combine the egg yolks and granulated sugar. Whisk until the eggs turn a pale yellow color. Whisk in the milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for one minute, remove from heat and let it cool slightly. Transfer the mixture into a mixing bowl, cover it with plastic wrap and chill it in the refrigerator for 1 hour.

Whisk mascarpone into the yolk mixture until smooth; set aside.

In the bowl of a standmixer, fitted with the whisk attachment, beat the heavy cream and vanilla extract until stiff peaks form. Fold the mascarpone mixture into the whipped cream until it is just combined; set aside.

In a small bowl, combine the coffee and rum; set aside.

In a 9x13 baking pan, line the bottom with 23 ladyfingers, breaking off the ends to fit if necessary. With a basting brush or pastry brush, brush on 3 coats of the coffee mixture onto each ladyfinger. Spread half of the mascarpone mixture onto the coffee soaked ladyfingers. Layer on the remaining ladyfingers over the mascarpone mixture and brush on 3 coats of the coffee mixture. Spread the remaining half of the mascarpone mixture onto the coffee soaked lady fingers. Garnish with chocolate shavings. Cover with plastic wrap and set it in the refrigerator to chill for 24 hours.

Serve and enjoy!


Note: Tiramisu is best made a day ahead so the flavors can meld together and soften the ladyfingers.

Note 2: For a non-alcoholic version, simply omit the rum from the recipe.