An amazing batch of authentic Italian tiramisu can remind you of fond memories with your grandmother, baking in the kitchen. Or, it can remind you of fantastic Italian meals with your family or loved ones, enjoying decadent layers of sponge fingers soaked in coffee, rum and liqueur. Either way, classic tiramisu is a delicious bonding experience for anyone who loves to bake!
1 teaspoon vanilla pod or 1 vanilla extract
3 egg yolks
250 grams mascarpone
50 grams caster sugar
250 milliliters lightly whipped double cream
2 tablespoons rum
2 tablespoons Tia Maria
350 milliliters strong fresh coffee, cooled
350 grams sponge fingers, such as Savoiardi
3 tablespoons cocoa powder
Slit the vanilla pod length ways, if using, and scrape the seeds with the tip of the knife.
Fill a pan half way with water and bring to a simmering boil. In a heat proof bowl add the egg yolks, caster sugar and vanilla seeds or extract and whisk over the slow simmering water. Whisk until thick and creamy and the mixture is ready when a trail of foam forms as you lift the whisk.
Remove from the heat and leave to cool. Once cooled add the mascarpone and fold in the whipped cream and set aside.
Mix the coffee with the rum and Tia Maria. Dunk the Savoiardi or sponge fingers quickly into the coffee, making sure that they are completely immersed. Note: if using sponge fingers leave in the coffee for only 1 second, or they will turn soggy. Arrange the biscuits in a single layer in a serving bowl and spoon over half the cream mixture.
Repeat this process with another layer of dunked biscuits and another layer of cream. Sift over the cocoa powder in a even layer. Cover and refrigerate for at least 3 hours.