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Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool. Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended. Whip 2 cups cold heavy cream to stiff peaks.

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If using all natural cane sugar, whisk a little longer than normal to incorporate the coarser crystals of all natural cane sugar. Whisk in milk and stirring constantly, cook over medium heat, until the mixture comes to a gentle boil. Boil gently for 1 minute. Remove from heat and allow to cool for 5-10 minutes.

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Set the egg yolk mixture over a saucepan with lightly simmering water and cook for about 10 minutes, until it reaches 170°F (please use a food thermometer). Whisk constantly so the eggs don't cook. The mixture should thicken and have a pale color (Photos 7-9). When done, take it off the double boiler, add vanilla extract, and whisk.

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Whisk the yolks and sugar to make the zabaglione: Set a large heatproof bowl over a pan of simmering water to create a double boiler (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water). Whisk together the egg yolks and 3/4 cup of the sugar in the bowl.

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Chill Time: 4 hrs. Total Time: 4 hrs 30 mins. This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. This is a great make ahead dessert and perfect for entertaining!

Slice Tiramisu

Instructions Special equipment: Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer. Directions: Make the espresso coffee, and mix with 2 Tbsp sugar while hot, then add some water (to end up with 8 oz/237 ml).

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Brew some strong coffee. Beat the egg whites and sugar together. Beat the egg yolks and sugar together. Mix the mascarpone, rum, and vanilla into the egg yolks. Fold the two mixtures together. Dip lady fingers in coffee and layer the lady fingers and the mascarpone cream in a pan. Refrigerate.

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In a glass bowl combine egg yolks with granulated sugar, place the bowl over a saucepan with boiling water (on low heat). And make sure that the bowl is not touching the simmering water. Keep whisking the egg yolks and the sugar for 8-10 minutes until the egg mixture reaches 160°F (70°C).

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Set the egg mixture aside to cool to a little warmer than room temperature. While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form. When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.

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Set aside. In a chilled bowl, whip the heavy cream and confections's sugar with a handheld electric mixer on medium-speed. Whip until medium-soft peaks form. Then fold the whipped cream into the mascarpone mixture, and stir well to combine. In a small saucepan, combine the hot coffee, chocolate, and cocoa powder.

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Step 1. Prepare the cream: Using an electric mixer in a large bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Set aside. Step 2.

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Step 2. To make the tiramisu mascarpone cream, in a clean medium bowl, whip the raw egg whites and half of the sugar with an electric mixer until stiff peaks. Step 3. In a separate bowl, whisk the raw egg yolks with the remaining sugar at medium-high speed for about 5 minutes.

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In an 8×6 inch (20x14cm)* baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with 1/3 of the filling and continue for another two layers. Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or even chocolate shavings.

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Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency). Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside. Clean bowl and whisk.

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Use half of your mixture and spread it evenly. Add a second layer of prepared ladyfingers to the pan. Add the remainder of the tiramisu cream mixture and spread evenly. Dust the tiramisu with cocoa powder and you're finished! Now comes the hardest part. Let the tiramisu set up for at least 6 hours; overnight is best.

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Add mascarpone to the cooled egg yolk mixture and whisk by hand until smooth. Fold in the whipped cream in 2 additions. Assemble the dessert. Quickly dip each ladyfinger into the coffee syrup (less than a second) and place in the pan in a single layer. Add half of the mascarpone cream and smooth the top.