Target: 6 × 4 inches · landscape

Tiramisu

405 min · 8 servings

Ingredients

□ 6 large pasteurized egg yolks

□ 2/3 cup granulated sugar

□ 1/8 tsp fine salt

□ 16 oz mascarpone cheese, cool but pliable

□ 1 1/2 cups heavy cream, cold

□ 1 tsp vanilla extract

□ 1 1/2 cups strong espresso, cooled

□ 30 to 36 crisp savoiardi ladyfingers

□ 2 tbsp unsweetened cocoa powder

1. Cool espresso. Whisk pasteurized yolks, sugar, and salt over simmering water to 160 F; beat until pale, thick, and nearly cool.

2. Fold smooth mascarpone into yolks, then fold in cream whipped with vanilla to soft peaks.

3. Quickly dip ladyfingers in espresso. Layer half in an 8-inch dish, spread with half the cream, then repeat and smooth.

4. Cover and chill at least 6 hours. Sift cocoa over the top just before slicing and serving.

Cook’s note: Dip each ladyfinger for about one second per side; a quick dip keeps the layers structured.