PREP TIME: For best results, refrigerate the tiramisu overnight. For the chocolate curls, microwave a large piece of chocolate or chocolate bar for about 10 seconds. Then, shave into curls using a vegetable peeler.
Prep Time4 hrs
Cook Time10 mins
Total Time4 hrs 10 mins
Servings: 6 to 8
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3/4 cup whole milk
- Four 8-ounce containers mascarpone cheese at room temperature
- 1 1/2 cups espresso or strong coffee at room temperature
- 1/2 cup brandy or cognac
- 30 to 32 crisp Italian ladyfingers
- 1/3 cup Dutch-process cocoa powder
- Bittersweet chocolate for shaving
Line an 8-inch-square baking dish with plastic wrap or parchment paper, leaving a 3-inch overhang on the ends. Fill a large bowl with ice water.
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, for about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not over mix or the custard will be grainy).
Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until very lightly soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers and sprinkle on a light layer of cocoa powder. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard and sprinkle on a light layer of cocoa powder. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the remaining cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
Carefully life and remove the tiramisu out of the baking dish using the parchment paper ends. Shave curls of chocolate over the top of the tiramisu using a vegetable peeler. Cut into slices and serve.