Tiramisu

 

6

large egg yolks

3/4

cup sugar

2/3

cup milk

1

lb mascarpone cheese or 2 packages (8 oz each) cream cheese, softened

1 1/4

cups whipping (heavy) cream

1/2

teaspoon vanilla

1/4

cup brewed espresso or very strong coffee, chilled

2

tablespoons rum*

2

packages (3 oz each) ladyfingers**

1 1/2

teaspoons baking cocoa

• 1 In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
• 2 Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.
• 3 In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.
• 4 Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.