mascarpone cream:

6 egg yolks
1 3/4 cups powdered sugar
1/3 cup heavy cream
2 cups mascarpone
3 egg whites

  • Beat egg yolks with sugar until pale and fluffy.
  • Combine with cream in double boiler and heat to 160°F.
  • Remove from heat and stir vigorously to cool slightly, then rest for 15 minutes.
  • Beat mascarpone to thin it out, then fold into custard.
  • Beat egg whites, then fold into custard.

tiramisu:

9 oz. ladyfingers
1 shot espresso, cooled
6 oz. semisweet chocolate, grated
cocoa powder for dusting

  • Make a layer of ladyfingers in rectangular dish, brush with coffee, cover with mascarpone cream, and sprinkle with grated chocolate.
  • Repeat until ingredients are used, ending with mascarpone cream.
  • Dust with cocoa powder and chill for 3 hours.

Source: Silver Spoon, p. 1110, plus egg pasteurization procedure from Cook’s Illustrated, p. 701.

2014-12-31 16:57:12: Proportions are off: made 3 layers of ladyfingers in 9”x12” pan, and used all of the mascarpone cream. But only used 1/4 of the chocolate (2 oz.) and coffee (1/4 cup). Used 1/2 Tbsp. of cocoa powder for dusting.

2023-03-30: Reducing chocolate and tweaking instructions.