Recipe: Tiramisu

Ingredients:
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• 7 yolks
• 1 cup sugar for yolks
• 3 cups or 1 (750-gram) container mascarpone
• 4 1/2 tablespoons water
• 1 1/2 tablespoons powdered gelatin
• 3 egg whites
• 1/4 cup sugar for whites
• 1 cup heavy cream, whipped
• 2 1/2 cups cooled espresso
• 1/2 cup kalhua
• 20 to 24 ladyfingers
• 1 cup chocolate shavings

Method:
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In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
Add mascarpone and whip until well incorporated.
Pour water into a small bowl then pour powdered gelatin over it.
Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
Immediately turn off the heat and allow the gelatin to dissolve completely.
In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
Whip to a stiff, glossy peak.
Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua.
Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse.
Create another layer and chill until set.

Homemade mascarpone cheese:
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• 500 ml whipping cream
• 1 tbsp fresh lemon juice

Method:
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Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.
Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
Heat the cream, stirring often, to 190 F.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
Do not expect the same action as you see during ricotta cheese making.
All that the whipping cream will do is become thicker, like a well-done crème anglaise.
It will cover a back of your wooden spoon thickly.
You will see just a few clear whey streaks when you stir.
Remove the bowl from the water and let cool for about 20 minutes.
Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl.
Transfer the mixture into the lined sieve.
Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. It will firm up beautifully in the fridge, and will yet remain lusciously creamy.