TIRAMISU - AMERICA'S TEST KITCHEN

TIRAMISU - AMERICA'S TEST KITCHEN image

Number Of Ingredients 11

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2 1/2cups strong black coffee , room temperature
1 1/2tablespoons instant espresso powder
9tablespoons dark rum
6 large egg yolks
2/3cup sugar
1/4teaspoon table salt
1 1/2pounds mascarpone cheese
3/4cup heavy cream (cold)
14ounces ladyfingers (42 to 60, depending on size)
3 1/2tablespoons cocoa , preferably Dutch-processed
1/4cup semisweet or bittersweet chocolate , grated (optional)

Steps:

1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside. 2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside. 3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.