Easy Tiramisu Recipe - Little Sunny Kitchen

Prep Time 30

Cook Time 10

Chill time 4

Total Time 4 40

Temper the egg yolks over a double boiler. In a glass bowl combine egg yolks with granulated sugar, place the bowl over a saucepan with boiling water (on low heat). And make sure that the bowl is not touching the simmering water.
Keep whisking the egg yolks and the sugar for 8-10 minutes until the egg mixture reaches 160°F (70°C). The sugar will melt and you will no longer see any sugar granules in the mixture. Remove from heat and allow it to cool slightly.
In a separate bowl, using an electric mixer whip the mascarpone with rum or vanilla (depending on what you're using), until creamy and well combined. Beat in the warm egg yolk mixture and set aside.
In a separate bowl, beat fresh heavy cream until medium peaks (not stiff) then fold them in the mascarpone mixture gently (do not overmix).
Make the espresso, and add rum if using. The easiest way to dip the ladyfingers in the coffee is using a medium shallow bowl. Quickly dip the biscuits (just once on each side, otherwise they will become soggy and break), and arrange in a single layer in a 9x13" casserole dish.
Spread half of the custard cream over the first layer of the biscuits, followed by another layer of dipped biscuits, and finally top with the remaining custard cream.
Cover with plastic wrap, and chill in the fridge for at least 3-4 hours and preferably overnight.
Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving. Cut into 12 pieces and serve.

Tempering the egg yolks is optional but I highly recommend that you do so as I always try to avoid raw eggs. Otherwise, you can buy pasteurized eggs at the store (check the label).
I used rum for my recipe, but you can substitute it with marsala wine, cognac, Kahlua, Irish cream, malibu, brandy, or amaretto.
To make it alcohol-free, use pure vanilla extract.
Make sure that you dip the ladyfinger biscuits in espresso very quickly, do not oversoak them.
Beat the whipping cream until medium peaks form, you don't need stiff peaks here.
For the topping, use Dutch processed or normal cocoa powder. You can also top with grated chocolate, or chocolate swirls if you like.
Store in the fridge: Store the tiramisu in the fridge covered for up to a week. Freeze: Tiramisu freezes very well! Just make sure that you're freezing in sealed containers, and they will keep for up to 3 months. Thaw in the fridge overnight before serving.