Classic Tiramisu

Instructions

Place a medium saucepan filled halfway with water over medium heat and bring to a simmer. In a large heatproof bowl, whisk egg yolks and 1/2 cup sugar and set over simmering pot. Cook, whisking frequently, until doubled in volume and velvety smooth, 3 to 5 minutes. Remove from heat and whisk in mascarpone until smooth. In a large bowl, using a handheld mixer (or the large bowl of a stand mixer fitted with the whisk attachment), beat cream, vanilla, salt, and remaining 2 tablespoons sugar on medium speed until stiff peaks form, 3 to 4 minutes. Fold whipped cream into mascarpone mixture just until combined. In a large glass measuring cup or other tall glass, stir coffee and rum. One at a time, dip ladyfingers into coffee mixture. In a 13" x 9" baking dish, arrange 20 dipped ladyfingers in an even row. Pour about half of custard over ladyfingers; smooth top. Repeat with remaining ladyfingers and custard. Cover and refrigerate at least 4 hours or up to overnight. Dust top of tiramisu with cocoa powder.

• large Egg yolks Notes: 4
• plus 2 tbsp. sugar Notes: 1/2, 100 g.
• oz. mascarpone cheese Notes: 16, room temperature
• heavy whipping cream Notes: 2
• tsp. pure vanilla extract Notes: 1
• Pinch of kosher salt
• strongly brewed coffee Notes: 2 1/2, room temperature
• tbsp. dark rum Notes: 1
• ladyfingers Notes: 40
• tbsp. unsweetened cocoa powder Notes: 1