Classic Tiramisu

Ingredients

• 1.5 teaspoons cocoa powder 
• 1 lb mascarpone cheese softened
• 6 large egg yolk 
• 6 oz ladyfingers 
• 0.7 cup milk 
• 2 tablespoons rum 
• 0.3 cup strong coffee decoction chilled brewed
• 0.8 cup sugar 
• 0.5 teaspoon vanilla 
• 1.3 cups whipping cream (heavy)

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap
• hand mixer
• glass baking pan

Directions

1. In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk.
2. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat.
3. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
4. Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.
5. In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.
6. Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer.
7. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream.
8. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.