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- 2 cups Milk, divided into 1¾ cups (420ml) and ¼ cup (60ml)
- ¾ cup Sugar divided into 1/2 and 1/4, divided into ½ cup (100g) and ¼ cup (50g)
- ¼ cup All purpose flour, 35g
- 6 Egg yolks, large
- ¼ cup Marsala, 60ml, or dark rum or 2 tablespoons rum extract
- 2 teaspoons Vanilla extract
- ¼ cup Unsalted butter, 57g, cut into small cubes
- 1 cup Mascarpone cheese, room temperature
- 28 pieces Ladyfingers, or 32 pieces
Coffee Soaking Syrup
- 1 ½ cups Espresso, or very strong brewed coffee, 360ml
- ⅓ cup Granulated white sugar, 65g
- ¼ cup Marsala, or dark rum or 2 tablespoons rum extract, 60ml
- Cocoa powder, for dusting on top, garnishing
- 30 g semisweet chocolate, or bittersweet chocolate, grated or chopped
- Fresh strawberries, optional
- In a medium size saucepan put in 420 ml milk and 100g sugar.
- Using medium heat, bring the milk mixture JUST to boiling. Make sure to stir constantly.
- While waiting for mixture to boil, whisk together the remaining 60ml milk, 50g sugar, flour and egg yolks in a heat proof bowl.
- When milk mixture in (2) comes to a boil, gradually whisk it into the egg yolk mixture in (3)
- Transfer this mixture from (4) into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue stirring until it thickens like a custard.(about 1-2 minutes )
- Remove from heat and strain into a bowl. ( this will remove any lumps from the mixture )
- Whisk in the rum, vanilla and butter.
- Immediately cover the surface of the custard with a cling wrap to prevent a crust forming at the top. (make sure the cling wrap touches the surface of the custard )
- Leave to cool and refrigerate until thick and completely cold, at least 2 hours. ( I usually make this custard the day before and refrigerate it overnight).
- Remove the custard from fridge once it has cooled completely.
- In a separate bowl, beat the mascarpone cheese with a wooden spoon or spatula until it is soft and smooth.
- Gently fold with a whisk the cold custard into the mascarpone until smooth.
- Next make the coffee soaking syrup. In a large shallow bowl combine the coffee ( espresso ), sugar and rum. Adjust to taste and add more sugar if you like.
- First line a 9 x 5 x 3 inch loaf pan with cling wrap. Make sure the cling wrap extends over the sides of the loaf pan. ( This is for easier lifting up of the tiramisu after it’s refrigerated )
- Have ready the ladyfingers, coffee syrup and custard cream filling. Next, dip 7 to 8 ladyfingers, one at a time and line them side by side in a single layer onto the bottom of the pan.
- Spoon 1/3 of the cream filling over the ladyfingers to completely cover them.
- Repeat with another layer of ladyfingers by dipping another 7-8 of them into the coffee syrup and arranging them side by side above the cream.
- Again, cover the ladyfingers with cream. Repeat with another layer of ladyfingers, cream and ladyfingers. ( altogether there are 4 layers of ladyfingers and 3 layers of cream )
- Cover the tiramisu with the plastic or cling wrap and refrigerate for at least 6 hours, preferably overnight.
- Remove the plastic wrap from the top of the tiramisu.
- Gently invert the tiramisu from the loaf pan onto a serving plate and remove the plastic wrap.
- Sift cocoa powder and / or grated chocolate over the top of the tiramisu. Can also decorate with fresh strawberries.
- Heat up 1 cup of water in kettle until begins to boil. Then add 1 to 1 1/2 teaspoon instant coffee in a mug. Pour 3 tablespoons of boiled water into mug and stir thoroughly for 1 minute.
Assemble the tiramisu.
Serve the tiramisu.
Alternative For Strong Brewed Coffee / Espresso