You must make this, it's really not that difficult. There used to be this wonderful Italian take out establishment close by that had the best tiramisu on earth. This recipe tastes just like it!
Be sure you make it 1-2 days before you serve it!
6 egg yolks
3/4 cup white sugar
2/3 cup milk
2 cups heavy cream
1 teaspoon vanilla
24 oz (3 8 oz tubs) mascarpone cheese
1/2 cup strong coffee
4 Tablespoons RUM
2 (3 oz) pkgs Ladyfingers - the hard ones
unsweetened cocoa powder
Wisk the milk, egg yolks & sugar together in a saucepan over medium heat. Continue heating until eggs slowly reach about 140 degrees and are thick, light and pale. This takes about 15 minutes, and you will need to wisk constantly. This is the hardest part! If you cook it too long, or over a higher heat, the eggs will scramble you'll have to start all over. What you're making is sort of a custard. Pour into a bowl, cover tightly and refrigerate for at least 1 hour.
In a large bowl, wisk the cream and vanilla just until soft peaks form.
In a mixer bowl, beat the mascarpone for about 30 seconds. Add the egg yolk mixture and beat until smooth.
Brew the coffee, let it cool & add the RUM.
Make this in a cake pan or dish no smaller than 9 x 9, and no larger than 7 x 11.
Lay 1 pkg ladyfingers on the dish in a single layer and drizzle with half of the coffee mixture. Let it sit and soak up for a minute.
Spread on half of the mascarpone mixture on top of ladyfingers, and half the whipped cream over that.
Soak the other package of ladyfingers in coffee mixture and place on top of whipped cream.
FOLD the remaining whipped cream into the remaining mascarpone mixture, and spread on top of ladyfingers.
Dust with coco powder, cover and refrigerate at least overnight, but even better after 24-48 hours!