▶ Tap a timecode to jump to roughly that moment in the video.
1
Combine water and sugar in a saucepan without stirring, and heat to make a syrup until it reaches 121°C.
2
When the syrup reaches around 115°C, pour the egg yolks into a bowl and start whipping with electric beaters.
3
Once the syrup hits the target temperature, pour in half, then slowly add the rest, being careful not to pour it directly onto the moving beaters to avoid splattering.
4
Increase the mixer speed and whip patiently for about 10 to 15 minutes, until the mixture becomes pale, fluffy and returns to room temperature — this is the pasteurized egg yolk base (pate a bombe).
5
Soften the mascarpone by mixing briefly, then stir in the vanilla seeds.
6
Pour the yolk mixture into the mascarpone and gently fold together to make the pasteurized cream. Chill in the refrigerator while you prepare the coffee.
7
Spread a thin layer of the cream on the bottom of the baking dish so the ladyfingers will stick better.
8
Quickly dip the ladyfingers into cold coffee — using cold coffee prevents them from getting too soggy and releasing liquid in the fridge — then arrange them in the dish.
9
Spread a generous layer of cream (about half of it), smooth it out, then repeat with another layer of dipped ladyfingers and cream.
10
Top with the remaining cream, smooth the surface evenly, and dust with cocoa powder.
11
Refrigerate for at least an hour to let the tiramisu set before slicing and serving.
PrimedTableBETA
