Tiramisu II

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Set a heatproof bowl over a pan of simmering water. Whisk the egg yolks, sugar and milk until thickened, about 8 minutes, until it reaches 160°F (71°C). Pasteurized eggs are recommended.

2. Remove the custard from the heat and let it cool to room temperature.

3. Whip the heavy cream with the vanilla extract until soft peaks form.

4. Beat the mascarpone cheese until smooth, then fold in the cooled custard.

5. Gently fold the whipped cream into the mascarpone mixture until evenly combined.

6. Stir the room-temperature coffee and rum together in a shallow dish.

7. Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer in a 7x11 inch dish.

8. Spread a layer of the cream mixture over the ladyfingers. Dip the remaining ladyfingers, arrange them on top, and cover with the rest of the cream.

9. Cover and refrigerate for at least 4 hours or overnight until set.

10. Dust the top with cocoa powder just before serving.