Tiramisu

Ingredients

7 large egg yolks (119 g)
1 cup granulated sugar (230 g)
1¼ cups mascarpone cheese 42% (275 g)
1¾ cup cream 33% - whipped (392 g)
1 package Kinnikinnick Vanilla Wafers (180 g)
½ cup water (120 g)
4 tbsp espresso powder (16 g)
1 tbsp cocoa powder - dusting (4 g)
Optional: Kahlua - add to espresso mixture

9" cake board - if using

Directions

Custard Filling 

1. To create a bain-marie: Fill a medium pot ⅓ full of water. Place a heat proof bowl that fits snug on top of pot.
2. Place bain-marie on stove over medium heat.
3. Place egg yolks in bowl and lightly whisk, slowly adding sugar.
4. Continue whisking egg mixture on bain-marie over medium heat. Whisk until egg yolks have doubled in volume and sugar has nearly dissolved (5 - 7 minutes).
5. Remove from heat and carefully remove bowl from top of pot (contents and bowl are extremely hot). Let yolk mixture cool.
6. In a separate bowl, whip whipping cream until stiff peaks. Set aside.
7. Let mascarpone warm at room temperature for 5 minutes prior to using.
8. Fold mascarpone into cooled egg yolk mixture.
9. Fold in whipped cream until smooth. Set aside.
   

Cake Assembly 

1. Mix water with espresso powder. Set aside.
   
2. Line the inside edge of a 9” springform cake pan with a ring of parchment paper. Place a 9” cake board in base for easy serving. Set aside.
   
3. Place a layer of Kinnikinnick Vanilla Wafers (flat side down) in the base of prepared springform pan.
   
4. Lightly brush with espresso mixture.
   
5. Top with half the custard filling.
   
6. Place another layer of Kinnikinnick Vanilla Wafers on top, flat side up. Brush with a heavy layer of espresso mixture.
   
7. Top with remainder of custard filling and tap pan lightly on counter to create a smooth top.
   
8. Place in refrigerator for a minimum of 6 hours to set.
   
9. Remove from refrigerator and carefully remove the pan.
   
10. Carefully remove parchment off side of cake.
    
11. Place on serving plate and dust top with cocoa powder.
    Yields 1 cake

Individual Parfait 

1. Mix water with espresso powder. Set aside.
   
2. Place a layer of Kinnikinnick Vanilla Wafers (flat side down) in the base of eight 10 oz portions.
   
3. Lightly brush with espresso mixture.
   
4. Top each one with a ¼ cup custard filling.
   
5. Place another layer of Kinnikinnick Vanilla Wafers on top (flat side up). Brush with a heavy layer of espresso mixture.
   
6. Top each portion with the remainder of custard filling and tap lightly on counter to create a smooth top.
   
7. Place in the refrigerator for a minimum of 6 hours to set.
   
8. Dust tops with cocoa powder.
   Yields (8) 10 oz Individual Portions

Tips & Variations

• Don’t warm mascarpone cheese too long at room temperature. Needs to still be firm. 
  
• If using Kahlua, add to espresso mixture.
  
•  For a completely different texture, try freezing. The end result feels and tastes like ice cream.