1/4 C + 1/8 C Kahlua (66 g + 33 g)
3/4 C strong coffee (180 g)
1/2 C heavy whipping cream (120 g)
2 T + 1/4 C sugar (25 g + 50 g)
8 oz mascarpone
3 egg yolks

1/4 C + 1/8 C Kahlua (66 g + 33 g) 3/4 C strong coffee (180 g) 1/2 C heavy whipping cream (120 g) 2 T + 1/4 C sugar (25 g + 50 g) 8 oz mascarpone 3 egg yolks

1. Stir together the coffee and 1/4 cup of kahlua in a medium bowl and set aside.

2. In a saucepan, bring 2 inches of water to a boil, then reduce the heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in.

3. Add 3 egg yolks to the mixing bowl. Add ¼ cup of sugar. Place the mixing bowl over the saucepan of simmering water. Whisk constantly until the sugar has dissolved and the mixture is light yellow in color and thickened a bit, about 5 to 8 minutes. Be careful not to let the eggs get too hot (otherwise they may curdle). Cover, and place in refrigerator for 1-2 hours.

4. Place the mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine the heavy whipping cream and the remaining 4 tablespoons of sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

6. Working with one at a time, dip the top and bottom a ladyfinger briefly in the coffee mixture. (They sop up the liquid quickly so they don’t need more than 2 seconds of dipping.) Arrange enough ladyfingers in a single layer to cover the bottom of a 10 inch circular pie dish. Try not to leave any gaps. Where needed, break the lady fingers to fill gaps.

7. Add half of the mascarpone mixture on top of the ladyfingers and smooth out to the edges. Dust with the cocoa powder. Dip more ladyfingers, arranging them in a single layer on top of the filling as you go. Add the remaining mascarpone mixture and smooth out into an even layer. Dust top with the cocoa powder and chill overnight. You tiramisu needs time to set.

8. Enjoy