Classic Tiramisu

01Method

1. 1

   Place egg yolks, sugar, and vanilla in a metal bowl set over a pan of barely simmering water. Beat until the mixture doubles in size and falls in ribbons from the beaters. Take off the heat, then fold in the mascarpone until fully combined. In a separate clean bowl, whip the egg whites to medium peaks, then gently fold them into the yolk-mascarpone mixture and set aside.

2. 2

   Combine the coffee, rum, and sugar in a small saucepan over low heat, stirring until the sugar dissolves completely. Remove from the heat and allow to cool.

3. 3

   Whip the cream to soft peaks, then stir in the sugar and vanilla. Refrigerate until needed.

4. 4

   To build the dessert, briefly dip each ladyfinger into the coffee syrup and lay 3 into each of 4 individual serving dishes. Spread a generous amount of the mascarpone mixture over the biscuits and shave a little chocolate on top. Add a second layer of dipped ladyfingers, more mascarpone filling, and another grating of chocolate. Finish each portion with a dollop of whipped cream and a dusting of cocoa powder. Chill before serving.