Tiramisu

Directions

Set a double boiler on the stovetop. Add about 1 inch of water to the lower section and turn the heat on medium. Add egg yolks and sugar to the top of the double boiler. Vigorously whisk the mixture for about 10 minutes until it becomes smooth, thick and lighter in color. Remove from heat and let cool.

In a large bowl, whip heavy cream until peaks are just about to form. Add confectioner sugar, vanilla and half of the Kahlua and continuing mixing until stiff peaks form.

Add mascarpone cheese to the egg yolk and sugar mixture. Mix until well incorporated and mixture becomes smooth.

Carefully, fold the whipped cream into the mascarpone mixture with a spatula. Continue to fold until the mixture is well combined.

Mix remaining Kahlua with the espresso. Working in small batches, dunk the Ladyfingers into the espresso mixture. Remove them immediately, do not let them soak. Arrange the Ladyfingers in a single layer, in the bottom of a 9×13 baking dish.

Spread half of the macroscope cream over the Ladyfingers in the dish and sprinkle with coco and grated chocolate. Then repeat with a second layer of Ladyfingers and a second layer of mascarpone cream Top with cocoa and grated chocolate. Place the tiramisu in the refrigerator for at least 4 hours prior to serving.