Tiramisu

I used Crouton Crackerjack's recipe for this tiramisu, and it turned out GREAT!
*I made half the recipe

6 ounces boiling water

2 teaspoons instant espresso

1 cup sugar

2 Tablespoons milk

1 1/2 cups cold heavy whipping cream

8 ounces (1 tub) mascarpone cheese

1 teaspoon vanilla

2 packages lady fingers

unsweetened coca powder

Before you start anything, mix together the boiling water and instant espresso. I used instant coffee and added a teaspoon or so of sugar because it was too bitter for me.

Next, we're going to make a double boiler. Add an inch or two of water to a pot. Place a bowl on top of the pot and if it touches the water, spill some out. The water cannot touch the bowl.

The whole time you're using the double boiler, the water should be simmering. You need that steam!

While the water is boiling, add your sugar and eggs to a glass or metal bowl.

Now place it on top of your pot with simmering water.

And stir away! You need to stir this for 8-10 minutes. Yes it'll take a while, but it's so worth it.

About halfway through add the milk. And keep on stirring!

When the times up, the mixture should be pale and thick. Now take it off the heat and transfer it to a different bowl. You need to do that because the bowl will still be hot and we need the mixture to cool down.

Now we need to get our heavy cream thickened. Since everything is supposed to be as cold as possible, I put my bowl and mixers into the fridge. I do not recommend using a metal bowl because mine got warm the minute I took it out. It's best to use a glass bowl for this.

Measure out the heavy cream and whip until you get stiff peaks. Don't over whip or else you'll get butter!

Here's a closer look.

The heavy cream is sticking up and not falling over.

Put that to the side for now and add the marscapone cheese to your cooled egg mixture. For 8 ounces, it cost me $3.98.

Make sure the marscapone is at room temperature so you can mix it in easier.

Once that's done, add your heavy cream. You MUST fold it in carefully or else it'll deflate.

Now prepare a dish for layering everything up.

I bought a 7 ounce package of lady fingers and I had around 6 remaining at the end.

To get the fingers nice and soft, dip them into your espresso. It'll take 2-3 seconds, if that, because they soak it up FAST! So just don't hold them in there too long.

Then place them into your dish until the entire bottom layer is full.

Put half of the cream on top and repeat the process once more.

For the finishing touch, dust it with some cocoa powder and put it into the fridge for 8 hours, or overnight. 

Enjoy! :)

Leave a comment below if you tried the recipe!