So here's my recipe, by the way, I like a lot of whipped cream.
6 egg yolksAnd here's how I made it...
3/4 cup sugar
2/3 cup milk
2 1/2 cups heavy cream
6 tablespoons powdered sugar
1 teaspoon vanilla extract
2 8oz packages mascarpone cheese
1/2 cup strong brewed coffee, room temperature
4 tablespoons kahlua
1 package (14 oz) ladyfingers
1 tablespoon unsweetened cocoa powder
First I set out the mascarpone cheese so it would get to room temp while I made everything else. Then I brewed some espresso so it could cool as well.
Then, I started on the egg mixture.
Separate your egg yolks in a bowl (use a bowl that you can use as a double boiler) and then whisk in the sugar. Whisk for about 3 minutes until it kind of a pale yellow.
Then put the bowl over boiling water and whisk in the milk. Whisk constantly for about 10 minutes.
Then add 2 tablespoons of the kahlua and continue whisking for another minute. Remove from heat, cover with plastic wrap and refrigerate until cooled, about an hour.
Once the egg mixture is cooled, whisk in the mascarpone cheese or beat on medium until creamy.
Set that aside and make the whipped cream. I always refrigerate the bowl I'm going to make it in, not sure why, just something my grandma always did. Anyway, pour the heavy whipping cream in a bowl and add the vanilla. Beat on high until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Set aside.
Now it's time to start assembling the tiramisu!! Line the bottom of a 9x13 pan with a row of lady fingers. I had to cut some to fit them in.
Then get the cooled espresso and add the remaining 2 tablespoons kahlua to it. Stir it a little and then drizzle half over the lady fingers.
Then spread half the mascarpone cheese-egg mixture over the lady fingers and then spread half the whipped cream over it. Sprinkle half the cocoa powder over it. (I did not take step by step pictures of this, I got too excited and forgot.)
Then start another layer by arranging the lady fingers, drizzle remaining espresso, then remaining mascarpone cheese followed by remaining whipped cream and cocoa powder.
Now comes the cruel part. Cover with plastic wrap and refrigerate for 48 hours. I am not joking here. One recipe I saw said to let it rest 5 hours. That is not enough time. I tested it at 5 hours and it was disgusting. It was okay after 24 hours, but AMAZING after 48.
It's tough to wait, but well worth it.