Tiramisu #

Ingredients #

Stir 2 Tbsp. of sugar into espresso until dissolved and set aside
In a saucepan bring the Kahlua up to a simmer and then reduce until it’s about 2 Tbsp.
Mix together the egg yolks, a pinch of salt, and 1/2 cup of sugar until well-combined. Stream in the reduced Kahlua while continuing to mix. Finally mix in the vanilla extract.
Over a double boiler with the water nearly simmering, continue mixing the egg mixture for ~10 minutes. It will be done when the mixture mounds up and then sits on top of itself while melting in. Remove from heat and continue mixing until cool. Set aside.
In a separate bowl, whip together the mascarpone cheese and heavy cream until you reach medium peaks.
Fold in the egg mixture into the cheese and cream mix until fully mixed. Set aside.

Pour the espresso into a shallow bowl used for dipping
In a roughly 8"x8" pan, build a first layer of lady fingers by dipping them into the espresso for around 1 second, making sure both sides are dipped, and then place them into the bottom of the pan until covered.
Add about half of the filling over the first lady finger layer and smooth using an offset spatula.
Build a second layer of lady fingers by dipping them into the espresso for around 1 second, making sure both sides are dipped, and then place them over the layer of filling until covered.
Add the remaining filling over the second lady finger layer and smooth using an offset spatula.
Cover the top with plastic wrap and place into the refrigerator for at least 12 hours
After at least 12 hours, remove from fridge and sprinkle a light layer of dutch-processed cococa powder.