Perfect Tiramisu

Directions

Pour the coffee and 6 tablespoons rum in a large baking dish or a large bowl, set aside.

Beat the egg yolks in a bowl with an electric mixer at low speed until just mixed..

Add the sugar, salt and ⅓ cup cream and beat at medium-high speed until becomes pale yellow, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Set the bowl with yolks over a medium saucepan with 1-inch gently boiling water.

Cook, constantly scraping along the bottom and sides of the bowl with a heatproof rubber spatula, until the mixture coats back of the spoon and registers 160 degrees on a instant-read thermometer, about 6 minutes.

Remove the bowl from the heat and stir for a while to let cool slightly.

Then set aside, and allow to cool to the room temperature, 15 to 20 minutes.

Add the remaining 4 tablespoons rum, whisk until well blended.

Add the mascarpone, and beat at a medium speed until no lumps remain, 40 to 50 seconds.

Place the mixture to another large bowl and set aside.

In the empty mixer (don’t clean it), beat the cream at medium speed until frothy, about 90 seconds.

Increase the speed to high and keep beating until the cream holds stiff peaks, about 2 minutes.

Fold ⅓ of whipped cream with a rubber spatula into the mascarpone mixture.

Then gently fold in the remaining whipped cream until no white streaks remains.

Set the mascarpone mixture aside.

To assemble the tiramisu: (you need about 45 to 62 lady fingers depending on the size of the cookie)

Working one ladyfinger at a time, drip half of lady fingers into coffee mixture, roll, remove and transfer to a 13-by 9-inch glass baking dish. (Avoid submerging lady fingers in coffee mixture, it takes no longer than 3 seconds to dip each lady finger)

Place the soaked cookies in a single layer in the baking dish, trimming the ladyfingers if needed to fit properly into the dish.

Spoon half of the mascarpone mixture over ladyfingers, using the rubber spatula or a cookie lifter spread the mixture to sides and into the corners of dish and smooth the surface.

Dust 2 tablespoons of cocoa in a fine sieve evenly over mascarpone.

Keep dipping and placing ladyfingers to make the second layers, spread the remaining mascarpone mixture evenly over the ladyfingers and dust with remaining 2 tablespoons cocoa powder.

Wipe the edges of dish with a dry paper towel.

Cover with a large piece of plastic wrap and chill in the refrigerate for at least 6 hours or up to 24 hours.

Sprinkle with some shredded and grated chocolate.

Cut into small pieces.

Serve cold and enjoy!