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Separate the egg yolks. You can save the egg whites for another recipe (you can freeze them too).
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Mix 1/2 cup of the sugar with the egg yolks and whisk until fully incorporated. |
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| Microwave the milk just until it boils, 90-120 seconds. Keep an eye on it so it doesn't boil over.
Slowly pour 1/3 of the milk into the egg/sugar mixture, whisking constantly so the milk doesn't cook the eggs.
Slowly pour the rest of the milk in, whisking constantly until smooth.
Transfer the custard o a heavy bottom sauce pan and cook over low heat until it thickens, 5-10 minutes. Do not let it boil.
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| Put 1/4 cup water into small bowl and mix in the gelatin so it can bloom. Set aside. |
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| When the custard starts to thicken, turn off the heat and mix in the gelatin and vanilla, stirring until it dissolves. |
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| Add in the mascarpone cheese and stir until smooth. |
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| Once it is smooth, transfer it to medium mixing bowl and place in the refrigerator to cool. |
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| Mix the rum with 1/4 cup water and the instant coffee. You can microwave it for 30 seconds to warm it up if the coffee doesn't dissolve completely. Set aside. |
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Break apart the lady fingers. |
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| Using a small plate (or the tray the lady fingers came in) pour 1/4 of the rum/coffee mixture into the bottom and spread evenly. |
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Fill the tray with one layer of lady fingers until the rum/coffee has been absorbed.
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Line the bottom of a cake pan (or whatever you want to serve in) with one layer of soaked lady fingers.
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Or, you can line a set of ramekins or small dishes for individual servings.
If you wish to remove them before serving, you may want to line the ramekin with wax paper or plastic wrap.
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Whip the 2 cups of whipping cream along with 1/2 cup of sugar.
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Fold the whipped cream into the cooled custard.
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Pour half of the custard over the layer of lady fingers and spread until even.
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Assemble the second layer of lady fingers, then pour the rest of the custard over the top, spreading until even.
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Using a sift, sprinkle the cocoa powder over the top.
Refrigerate for at least 4 hours.
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If using a spring form pan, you can remove the form just before serving. Cut around the edges with a knife (plastic if your pan is non-stick) then carefully remove the form.
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Here is a slice of the final product!
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Here is what the individuals look like.
If you wish to remove the individuals from the ramekins, freeze them for a few hours.
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If you didn't line the ramekins, run them upside down under warm water to loosen the edges, then cut around the edges with a knife. Otherwise you should be able to pull the lining out and remove it.
Carefully invert the ramekins and remove the tiramisu, catching it with your hands.
Place on a plate, garnish and serve!
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