Sunday, May 11, 2014
2 large eggs
1/3 cup plus 1 tablespoon sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1 container (16 to 17 oz) mascarpone
2 cups brewed Italian roast coffee, cooled
2 tablespoons hazelnut liqueur
2 tablespoons coffee liqueur
32 dry ladyfingers
1 bar (3 1/2 oz) semisweet or bittersweet chocolate, grated on the large holes of a box grater
Whisk the eggs, sugar, and rum together in the insert part of a double boiler. Heat over simmering water, being sure that the bottom of the insert does not touch the water, using a rubber spatula to stir constantly and scrape down splashes on the inside of the insert, until the mixture is hot, thickened, and opaque and reaches 160 degrees on an instant-read thermometer. Turn off the heat and stir for 1 minute longer. Remove the insert from the pot. Add the vanilla. Beat with an electric mixer set on high speed until the mixture is cooled and tripled in volume, about 3 minutes. (The mixture should form peaks when you remove the mixer.) A few tablespoons at a time, beat in the mascarpone. Do not over beat.
Have 9-inch-square baking dish ready to hold the tiramisù. Mix the coffee and liqueurs together in a wide, shallow bowl. One at a time,quickly dip 16 ladyfingers in the coffee mixture (do not soak them),and place side-by-side to line the bottom of the baking dish. Spread with half of the mascarpone mixture, then sprinkle with half of the chocolate. Repeat with the remaining ladyfingers (discard the remaining coffee mixture), mascarpone, and top with chocolate. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight. Spoon into bowls and serve chilled.