Classic Italian Tiramisu Bliss (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1/4 cup Dutch Processed cocoa powder, plus more for dusting

02 - 1 cup brewed espresso, optional to add a few tablespoons of dark rum

03 - 1 tablespoon vanilla extract

04 - 5 large egg yolks, cold, pasteurized

05 - 1/2 cup white sugar

06 - 1/4 teaspoon kosher salt

07 - 16 ounces mascarpone cheese, chilled

08 - 1.75 cups heavy cream, chilled

09 - 28 hard ladyfinger cookies

# Instructions:

01 - Whisk together the cocoa powder, espresso, and vanilla in a bowl and set aside.

02 - Using a mixer or hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add the salt and mascarpone cheese and continue whipping until smooth. Add the chilled heavy cream and whip until light, creamy, smooth, and capable of holding a soft peak.

03 - Dunk each ladyfinger into the espresso mixture to absorb the liquid. Line a 7x11 oval baking dish with a layer of cookies. Top with half of the whipped mascarpone mixture and spread it evenly using the back of a metal spoon. Dust the layer with cocoa powder. Repeat the process for another layer, finishing with a dusting of cocoa powder on top.

04 - Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours before serving.

# Notes:

01 - All filling ingredients must be cold for proper texture.

02 - If espresso is not available, brewed coffee can be used as a substitute.

03 - Dunk the ladyfingers quickly (1-2 seconds) to prevent them from falling apart.

04 - Allow the tiramisu enough chilling time to let the flavors meld and for the cocoa powder to soften into the cream.

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