Tiramisu

1. 1

   In small mixing bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature.

2. 2

   Add mascarpone cheese, beating well. (if the mascarpone cheese is still cold when mixing, you'll see crumbs of cheese).

3. 3

   In small mixing bowl whip cream until stiff peaks form.

4. 4

   Fold into egg yolk mixture; set aside.

5. 5

   Prepare the coffee liqueur and rum, mix them together in about 15:1 (be careful too much rum can be overwhelming).

6. 6

   Dip ladyfingers one by one into the coffee liqueur mixture. Line them on to a large dish or pan (single layer). Don't soak too much of ladyfingers to the liqueur because it can become too soggy)

7. 7

   Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, coffee liqueur and cream layers.

8. 8

   Dust unsweetened cocoa powder on the top of the last cream layer.

9. 9

   Cover and refrigerate several hours or overnight.

10. 10

    10-12 servings

No additional tips available.