How to Make Classic Tiramisu

Ingredients

• 6 large egg yolks
• 1 cup sugar, divided
• 3 ounces dark rum, divided
• 1 1/2 cups mascarpone cheese, cold from the fridge
• 1 cup heavy whipping cream, cold from the fridge
• 1 cup boiling water
• 1 tablespoon instant espresso powder
• 1 package ladyfingers
• Cocoa powder for dusting the top

Directions

1. Coat an 8x8 inch baking dish lightly with oil. Set a large heatproof bowl over a saucepan of simmering water to make a double boiler, making sure the bowl sits on the pan’s rim without touching the water.
2. Add the egg yolks and 3/4 cup of the sugar to the bowl and whisk. Keep going until the sugar dissolves, the mixture looks pale yellow, and it has puffed up a bit. If you are unsure, rub a little between your fingers; it should feel smooth and silky, with no sugar grains remaining.
3. Slowly whisk in 2 ounces (4 tablespoons) of the rum. Continue whisking briskly over the double boiler for about 10 minutes, until the mixture becomes thick, airy, and a very light yellow. A hand mixer works here too, if you would rather let it do some of the work.
4. Take the bowl off the heat and let the mixture cool to at least 90F or to room temperature.
5. Using a hand mixer, or a stand mixer fitted with the whisk attachment, beat the mascarpone on medium speed for 15 to 30 seconds, just until it loosens and becomes smooth. Do not push it too far, or the mascarpone can split and turn grainy.
6. With the mixer running on medium, pour in the cream gradually in a thin, steady stream until fully combined; this should take 1 to 2 minutes. Turn off the mixer and scrape the bowl, then beat again on medium-high for 30 to 60 seconds, until the mixture forms firm peaks that are not quite stiff.
7. Fold 1/3 of the whipped cream mixture into the cooled zabaglione to loosen it, then gently fold in the rest.
8. In a wide, shallow dish, whisk together the remaining 1/4 cup sugar, the remaining 1 ounce (2 tablespoons) rum, the boiling water, and the espresso powder. Stir until the sugar and espresso are dissolved.
9. Dip the ladyfingers one at a time into the espresso mixture, turning each one so every side is moistened. Make it quick, because they can fall apart if they soak too long. Line the bottom of the prepared baking dish with the dipped ladyfingers.
10. When the first layer is complete, spread 1/2 of the mascarpone mixture evenly over it. Dip and arrange a second layer of ladyfingers, then spread the rest of the mascarpone mixture on top.
11. Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours, so it can set and the ladyfingers can soften.
12. Dust the top with cocoa before serving. Cut into wedges and serve straight from the pan. Leftovers will keep for about 5 days.