Tiramisu Cook's Illustrated

From november 2007. Kahlua, tia maria, brandy or even whiskey can stand in for the rum. Be sure to use hard italian-style ladyfingers (savoiardi), not the soft french type.

Steps

Combine coffee , espresso powder and 5 tbsp rum in a wide bowl.

Stir until espresso dissolves.

Set aside.

Using a whisk , hand mixer , or stand mixer with whisk attachment , beat egg yolks on low just until smooth.

Add sugar and salt and beat at medium speed until pale yellow and thick , 1 1 / 2 to 2 minutes.

Add remaining 4 tbsp rum and beat until combined , 20-30 seconds.

Add mascarpone and beat on medium speed until no lumps remain , 45-60 seconds.

Transfer to a large bowl.

In same work bowl , whisk cream on medium until frothy , about 1 minutes.

Turn up to high and whip to stiff peaks , 1-2 minutes more.

Fold 1 / 3 of whipped cream into eggs to lighten , then fold in remaining whipped cream gently to preserve the air.

Drop ladyfingers one at a time into coffee mixture.

Quickly roll over , then transfer to a 13x9x2 pan.

Continue until the pan is filled with a single layer of dipped cookies , breaking or trimming cookies to make them fit.

Spread half the cream mixture.

Ingredients

strong black coffee, instant espresso powder, dark rum, egg yolks, sugar, table salt, mascarpone cheese, heavy cream, ladyfingers, cocoa, semisweet chocolate