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.
Ingredients
| 8 | ounces | mascarpone cheese, room temperature |
| 1 | cup | water |
| 1/2 | cup plus 3 tablespoons | sugar, divided |
| 1/4 | cup | instant espresso powder |
| 1 | tablespoon | Kahlua |
| 1/3 | cup | chilled whipping cream |
| 2 | large | eggs |
| 2 | tablespoons | rum |
| 1 | 14-ounce package | crisp Italian ladyfingers (savoiardi)* |
| 1/4 | cup | unsweetened cocoa powder or grated bittersweet chocolate |
| NOTE: You may have a few cookies left over. |
Directions
- 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.
Preparation Time:
Approximately 40-45 minutes plus downtime.
