TIRAMISU Recipe

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.

Whisking Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.

Combining Mixtures

Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking continuously to temper the eggs.

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.

Cooling

Remove from heat, stir in the vanilla extract, and let cool completely.

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.

Adding Kahlua

Stir in the Kahlua liqueur until well combined, then let cool slightly.

Preparing the Ladyfingers

Dip each ladyfinger into the brewed espresso quickly, ensuring they are soaked but not soggy.

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.

Adding Chocolate Sauce

Drizzle the Kahlua chocolate sauce over the top layer.

Chilling

Cover and refrigerate for at least 4 hours, preferably overnight.

Serving

Before serving, dust the top with cocoa powder. Cut into squares and serve chilled.