Tiramisu Recipe
crème anglaise, Kahlua chocolate sauce
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Ingredients
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For the Crème Anglaise
For the Kahlua Chocolate Sauce
For Assembly
Method
Making Crème Anglaise
- 1
Heating the Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until just simmering, then remove from heat.
- 2
Whisking Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
- 3
- 4
Cooking the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.
- 5
Cooling
Remove from heat, stir in the vanilla extract, and let cool completely.
Making Kahlua Chocolate Sauce
- 6
Melting Chocolate
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until melted and smooth.
- 7
Adding Kahlua
Stir in the Kahlua liqueur until well combined, then let cool slightly.
Assembling the Tiramisu
- 8
Preparing the Ladyfingers
Dip each ladyfinger into the brewed espresso quickly, ensuring they are soaked but not soggy.
- 9
Layering
In a serving dish, layer half of the soaked ladyfingers at the bottom, then spread half of the crème anglaise over the top. Repeat with the remaining ladyfingers and crème anglaise.
- 10
Adding Chocolate Sauce
Drizzle the Kahlua chocolate sauce over the top layer.
- 11
Chilling
Cover and refrigerate for at least 4 hours, preferably overnight.
- 12
Serving
Before serving, dust the top with cocoa powder. Cut into squares and serve chilled.