Making Authentic Italian Tiramisu with my teen, RECIPE INSIDE!

This is the recipe I made when I received this compliment in 2017, from a man FROM ITALY, "Your tiramisu was like going home!" Truly the best compliment I could have received. In Italian, Tiramisu literally means “pick me up” or “cheer me up,” which surely makes sense since it is a coffee-flavored dessert, sometimes with the addition of liqueur! Tiramisu is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, topped with whipped cream and dusted with cocoa. www.StefsEvents.com www.facebook.com/StefsEvents The most authentic recipes use uncooked eggs. These eggs are cooked and fully safe, for those concerned. These are the quantities that I used to make the two half-sheet pans or two large round cakes, so you may want to divide the recipe in half to make one pan or cake. You can make it any shape and layer as many layers as you want. HAVE READY: Lady fingers, 3-4 packages (could vary based on the size of package) Cocoa Powder & a small sifter PREPARE AHEAD and SET ASIDE: Espresso or strong coffee (about 2 cups, cooled) You can add Kailua or coffee liquor if desired EGGS: 4-Yolk Pastry Cream First make the pastry cream, and then cover it tightly and let it cool in the fridge. 2 cups whole milk, heavy cream, or a mix 1/2 cup sugar 2 TBS Corn Starch 1/4 teaspoon salt 4 large egg yolks 2 tsp vanilla extract 2 TBS butter Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling. Whisk together the sugar, corn starch, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. TEMPER YOUR EGG MIXTURE! Pour a little of the hot milk into the eggs and whisk to combine. Then, continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set the pan back over medium heat. Whisk constantly. The pastry cream will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. Whisk for a few more seconds and then remove the pan from heat. Mix in butter and vanilla. CHILL. COMPLETELY - Place the plastic wrap directly on the pastry cream so that it does not form a "skin" while cooling. MAKE MASCARPONE CHEESE FILLING 4 (8oz) packages of mascarpone cheese 1 cup sugar 1 tsp vanilla Beat and mix together well. Set aside. MIX TOGETHER: Mascarpone Mixture Egg mixture or 4-yolk pastry cream (cool or room temp) Beat, mix together well. You can also add some of the espresso to flavor the mixture a bit! Set aside. MAKE WHIPPED CREAM 1-1/2 quarts of heavy whipping cream whipped to stiff peaks with some powdered sugar, to taste. KEEP CHILLED Heavy Whipping Cream Vanilla Powdered Sugar to taste SET ASIDE, RESERVE, HALF OF THE WHIPPED CREAM FOR LATER. FOLD TOGETHER: Mascarpone Cheese / Pastry Cream Mixture Whipped Cream (HALF) MAKE YOUR CAKE! LAYER single layer of lady fingers squirt or dip the ladyfinger in espresso. Then add a layer of the cheese mixture. Another layer of lady fingers with espresso Another layer of cheese mixture. Top with remaining whipped cream Sprinkle with cocoa using a sifter. Previous Tiramisu video:    • Authentic, Homemade, Artisan Italian Tiram...   (if for some reason you can't find that much mascarpone, you can substitute one 8 oz package of neufchatel cream cheese creamed with half a stick of butter in a little bit of cream to make a mock mascarpone.) www.StefsEvents.com www.facebook.com/StefsEvents