<\/strong>6 large egg yolks<\/p>\n 3\/4 cup of sugar<\/p>\n 2\/3 cup of milk ( i used 1% milk )<\/p>\n In a sauce pan , place your egg yolks , add your sugar , and then whisk well until it’s all blended . Just use manual whisk , it works okay , you don’t need to grab your hand held mixer to whisk them . Once it’s blended , add 2\/3 cup of the milk , and whisk well . Place on the stove on medium heat , start whisking and DO NOT STOP WHISKING . Bring to boil , KEEP WHISKING , and keep boiling for 1 minute , you might want to speed up the whisking , because if you’re slowing down , i am afraid you might end up with scrambled eggs .The mixture should be yellow and getting thicker , not as runny as in tbe beginning . Once it’s done , pour immediately into a bowl , and let it sit in room temperature for 15 minutes , then cover with plastic wrap , Chill in the fridge for at least 1 hour . ( You can do this a day ahead too ) <\/strong><\/em><\/p>\n Next , you need : <\/strong><\/p>\n <\/strong>1 1\/4 cup of heavy cream<\/p>\n about 2 tbsp. sugar<\/p>\n 1 tsp. of vanilla extract<\/p>\n 1 capfull of marsala wine<\/p>\n Before you start whipping the heavy cream , i suggest to place the metal bowl or any other bowl you use , in the fridge for a good half an hour . Metal would be the quickest to get cold , so that’s what i used . Then place your whisk in the fridge too along with the bowl . Once you’re ready , pour the heavy cream into the chilled bowl , start whipping it , add vanilla and sugar , and marsala wine , keep whipping until stiff peak reached . Set aside in the fridge . <\/em>Next step you need :\u00a0<\/strong><\/p>\n 1 lb of mascarpone cheese<\/p>\n Take the egg yolk mixture out from the fridge , then using handheld mixer , blend the mascarpone cheese , you can fold it in and mix with spatula but u’ll risk it to be lumpy . Using a mixer would be a lot better and quicker , once it’s blended , bring out the whipped cream from the fridge , and pour the mascarpone-egg yolk mixture into the whipped cream , and mix well with spatula or mixer . If you use mixer , try not to overmix it . Few seconds would be good enough to have it well blended . Place the filling in the fridge for another hour . <\/em><\/strong><\/p>\n <\/em>Next you need : <\/strong><\/p>\n <\/strong>2 cups of strong brewed coffee or espresso<\/p>\n 1\/2 cup of marsala wine , or kahlua or dark rum , whatever you choose . I used marsala wine<\/p>\n 1 tsp. vanilla extract<\/p>\n 1 – 7oz\u00a0 package of lady fingers<\/p>\n Make sure your coffee is in room temperature , then add the liqour and vanilla . When you’re ready to assemble , use the coffee mixture to soak the lady finger . <\/em><\/strong><\/p>\n 1. Use square dish or rectangle dish to assemble the tiramisu . <\/em><\/strong><\/p>\n 2. Soak the lady finger one by one into the bowl of coffee liqour mixture , soak for 4-5 seconds , becareful because they soak really good and will crumbled if you soak too long . But you want to soak it long enough to be soft , not hard .Arrange the soaked lady fingers on the bottom of the dish , then pour half of the mascarpone – egg – whipped cream mixture on top of the lady fingers . Then you can sprinkle with cocoa powder ( i skip this step ) . Then repeat the layering from lady finger-mascaporne again , until it ends with mascarpone . Dust with cocoa powder .<\/em><\/strong><\/p>\n
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