New Tiramisù (with cooked eggs) Recipe
This variation on a classic replaces the traditional raw eggs with cooked custard, and adds fragrant Kahlua for an extra dimension of coffee flavor.
||mascarpone cheese, room temperature
||cup plus 3 tablespoons
||instant espresso powder
||chilled whipping cream
||crisp Italian ladyfingers (savoiardi)*
||unsweetened cocoa powder or grated bittersweet chocolate
|NOTE: You may have a few cookies left over.
- In a small bowl, whisk the mascarpone until smooth.
- In a medium saucepan, bring 1 cup of water to a simmer. Whisk in 1/2-cup sugar and the espresso powder, stirring until the sugar dissolves. Add the cream and refrigerate until cold.
- Fill a large bowl with ice water and set aside.
- Wisk the eggs and 3 tablespoons sugar in a double boiler or a medium metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is very hot to the touch—Approximately 10 minutes.
- Immediately set the egg mixture over a bowl of ice water and whisk until cool.
- Stir in the rum. Fold in the mascarpone.
- Submerge 2–3 ladyfingers at a time in the chilled espresso-cream mixture for 5 seconds.
- Line bottom of a pretty 2-quart bowl or casserole with soaked ladyfingers.
- Spread 1/2 of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone.
- Sift cocoa or sprinkle grated chocolate over the top.
- Refrigerate for at least two hours, or ideally overnight.
Approximately 40-45 minutes plus downtime.