2 1/2 cups strong brewed coffee, cooled to room temp.
1 1/2 tbsp. instant espresso or 1 packet of Starbucks Via (single serve) Ready Brew - Italian Roast
9 tbsp. dark rum (Meyer's is my fav)
1/2 tsp. vanilla extract
6 large egg yolks
2/3 cup sugar
1/4 tsp. salt
1 1/2 lbs. mascarpone cheese (3 8-oz. containers)*
3/4 cup cold heavy cream
3 3-oz. pkgs. of fresh lady fingers (about 60)**
3 1/2 tbsp. Dutch cocoa
1/4 cup grated semisweet or bittersweet chocolate
Freshly whipped cream with sugar & vanilla***
*Do not let mascarpone come to room temp. before using, or it may become grainy in texture.
**You can also use dried lady fingers. To dry the fresh lady fingers, just separate and place on a sheet pan in a single layer for 1-2 hours or overnight.
2 cups (16 oz.) heavy or whipping cream
4 tbsp. King Arthur Flour's Whipped Cream Stabilizer (optional) http://www.kingarthurflour.com/shop/items/whipped-cream-stabilizer-4-oz
4 tbsp. sugar
1 tsp. vanilla extract
Combine whipped cream stabilizer and sugar in a small bowl. Beat heavy cream until just before stiff peaks form. Add whipped cream stabilizer/sugar mixture and vanilla extract and beat to stiff peaks (do not over beat or the cream will turn into a butter-like consistency). Cover and keep refrigerated until ready to use. The stabilizer will prevent your whipped cream from 'weeping' and losing its form.
1. Combine coffee, instant espresso and 5 tbsp. of rum in a large bowl. Stir well to dissolve. Set aside.
2. Beat egg yolks over low speed in a stand mixer (with whisk attachment) until just combined. Add sugar & salt and beat at medium-high speed until yolks are pale yellow, about 1-2 minutes, scraping down bowl with rubber spatula as needed. Add the remaining 4 tbsp. of rum and 1/2 tsp. of vanilla and beat at medium speed until just combined, 20-30 seconds; scrape the bowl. Add mascarpone and beat at medium speed until there are no lumps, about 30 second, scraping down bowl as needed. Transfer to a large bowl & set aside.
3. In the same stand mixer bowl (you don't have to wash it out), add the heavy cream and beat at medium speed for about 1 1/2 minutes until frothy. Increase speed to high and beat cream to stiff peaks. With a rubber spatula, gently fold in 1/3 of the whipped cream into the mascarpone mixture. Fold in the remaining whipped cream until no white streaks remain. Set aside.
4. Very briefly drop the lady fingers, one at a time, into the coffee mixture, rolling over once (1-2 seconds for fresh lady finger, 2-3 seconds for dry lady fingers). Line them in a single layer on the bottom of a 13" x 9" baking dish (about 30 lady fingers). Pour half of the mascarpone mixture over the lady fingers and smooth out evenly with a spatula. With a wire-mesh strainer, sprinkle 2 tbsp. of the cocoa powder evenly over the top of the mascarpone mixture. Repeat the process of lining coffee-soaked lady fingers and mascarpone mixture, and then sprinkle top with remaining 1 1/2 tbsp. of cocoa powder. Cover the tiramisu with plastic wrap and refrigerate at least 6 hours (preferably overnight). Before serving, pipe on freshly whipped cream and top with grated semisweet or bittersweet chocolate.