This is my basic Tiramisu recipe, which has morphed into many versions for different events. As long as you have the basic principle of layering different ratios of whipped cream & mascarpone (or an alternate) between moistened savoiardi (ladyfingers), it allows you to create a version appropriate to the time of year, or the event.
This is the traditional version with espresso & mascarpone, I’ve added in a bit of brandy. It needs to be made the day before the event to allow it to set, and for the savoiardi to become cake-like.
Equipment: a 2½” deep 9 x 13 dish
8 egg yolks
⅔ c sugar
500 gr mascarpone cheese ( a bit less is okay if your supplier sells in a slightly smaller format)
Savioardi (you’ll need about 42 biscuits)
1¼ c espresso (2 uses: 1 c and ¼ c) (Tip: keep a jar of instant on hand for cooking purposes)
4 T brandy (2 uses: 1T and 3T)
2 c / 500 ml whipping cream
Cocoa powder to dust
Chocolate sauce to drizzle
Using the whisk attachment on a mixer beat the egg yolks and sugar together for 5 minutes on medium, until thick and creamy.
Mix the remaining espresso with the remaining 3 T of brandy.
Using half of this mixture, brush it over the layer of savoiardi.
Spread approximately ⅔’s of the mascarpone & egg mixture over the cookies.
Cover the dish with plastic wrap, and chill for at least 24 hours before serving.
Using a fine sieve and a small spoon, dust the top with the cocoa powder.
Cut into 15 servings (5 x 3) or 16 (4 x 4)
Tip: Disposable Foil bake ware works well if you don’t have a dish deep enough.