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Ingredients
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Crème Anglaise
Chocolate Sauce
Tiramisu Assembly
Method
Crème Anglaise Preparation
- 1
Heat Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until simmering but not boiling.
- 2
- 3
- 4
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let it cool completely.
Chocolate Sauce Preparation
- 6
Melt Chocolate
Chop the dark chocolate into small pieces and place it in a heat-proof bowl.
- 7
Heat Cream and Sugar
In a saucepan, heat the heavy cream and sugar over medium heat until just simmering.
- 8
Combine Chocolate and Cream
Pour the hot cream mixture over the chopped chocolate and let it sit for a minute before stirring until smooth.
- 9
Add Vanilla
Stir in the vanilla extract and let it cool to room temperature.
Tiramisu Assembly
- 10
Prepare Coffee
Brew the espresso or strong coffee and let it cool in a shallow dish.
- 11
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee, making sure not to soak them.
- 12
Layer the Tiramisu
In a dish, layer the dipped ladyfingers, followed by half of the crème anglaise and half of the mascarpone cheese, spreading it evenly.
- 13
Repeat Layers
Add another layer of dipped ladyfingers, followed by the remaining crème anglaise and mascarpone cheese.
- 14
Chill and Serve
Cover the dish and refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder and drizzle with chocolate sauce.