Tiramisu

Add the heavy cream and vanilla into the bowl of your stand mixer. Whip the mixture to medium soft peaks then transfer to another bowl and set aside. Clean your mixer bowl.

Combine the sugar and 1/4 cup water in a saucepan and bring to a boil. Allow to boil for about 1 minute before removing from heat and setting the pan aside.

Add the gelatin to a small bowl. Soften the gelatin with the remaining 3 tablespoons of water and stir well. Add this to the sugar/water mixture. Set this aside.

Whip the egg yolks in the bowl of your stand mixer using the whisk attachment. Continue whipping until they become a very light yellow color. Gradually add the sugar/gelatin mixture. Continue whipping. Then use a wooden spoon to fold in the mascarpone cheese and the whipped cream. You should do this by hand and not with your mixer.

Line a 9×13 pan with half of the ladyfingers.

Combine the cold coffee and the 1/2 cup of sugar in a bowl. Using a brush, coat the ladyfingers with the coffee mixture. Once the coffee has been absorbed by the ladyfingers, spread half of the filling mixture over the ladyfingers. Repeat with the rest of the ladyfingers, coffee and filling. Using a sifter, cover the top layer with high quality cocoa powder such as Valrhona.

Refrigerate at least 3 hours. Overnight is fine.

Source: Dave’s Specialty Foods