- 1/2 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup coffee or almond liqueur
- 2 teaspoons instant coffee (only required when using almond liqueur)
- 1 cup whipping cream
- 5 large egg yolks
- 5 tablespoons water
- 1/2 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 12 ounces mascarpone cheese, room temperature
- 1 1/2 (3.5 oz each) excellent quality dark chocolate bar
- 2 teaspoons cocoa powder
- Tightly arrange a layer of baked ladyfingers on bottom a 9-inch-deep pie pan.
- For moistening syrup, bring water and sugar to a boil. Remove from heat. If using coffee liqueur add to syrup. If using almond liqueur add to syrup along with instant coffee. Set in a bowl of ice until lukewarm or cold.
- Spoon half of syrup onto ladyfingers. Ladyfingers are spongy and are designed to absorb plenty of syrup. A true Tiramisu is made with super moist ladyfingers.
- Whip cream in a cold bowl until it reaches very soft peaks. Do not whip firm as you would to decorate a pie. Consistency of this cream must barely keep its whipped shape.
- In a bowl large enough to hold all ingredients, whip yolks and water until thoroughly combined. Whisk in sugar and place bowl over a pot filled with 1 inch water. Bowl containing egg yolks should not hang over sides when working on a gas stove, as invisible heat flames can “cook” egg mixture splashed on sides of bowl.
- Continuously whisk yolk mixture over low simmering water until it reaches 165°F. Remove from heat. Whisk for another 3-4 minutes away from heat to give volume to batter.
- Add mascarpone cheese to above and gently whisk until cheese is fully incorporated. Do not whisk or stir more than required as mixture can curdle when overly mixed.
- Add softly whipped cream and fold into above using a rubber spatula. Again, do not fold unnecessary as once again, mixture can curdle when mixed too much.
- Transfer half of cream into chilled pie crust.
- Place a second layer of tightly fitted ladyfingers onto cream and moisten with remaining moistening syrup.
- Cover with remaining cream and place in refrigerator.
- For chocolate shavings, chop chocolate in small pieces. Melt chocolate in a microwave bowl in 15 second increments, stirring in between heating. Once melted, set aside.
- Place 2 cookie sheets briefly under broiler until sheets feel very warm, but not so hot that they cannot be held without potholders.
- Using an offset metal spatula, spread a super thin layer of melted chocolate onto both, still very warm cookie sheets.
- Place in refrigerator for about 30 minutes or until chocolate has completely firmed.
- Remove one cookie sheet from refrigerator. Leave at room temperature about 1-2 minutes. Using a sturdy plastic scraper (or a sanitized credit card), scrape chocolate from cookie sheet. If chocolate flakes into tiny pieces, wait a minute or so more before scraping more. Large, beautiful shavings will be obtained when chocolate has slightly come to room temperature.
- Place directly onto chilled pie. Sprinkle with cocoa powder.