Instructions

1. Bring 1 cup water to a boil. Remove from stove and add espresso powder and 1/2 cup Kahlua. Pour into a shallow bowl and set aside.
2. Set up a double boiler and bring the water to a gentle simmer.
3. While waiting for the water to get to temperature, add the three egg yolks, and 1/4 cup (43 grams) of sugar into the bowl that you are going to use for the double boiler. Once the water is a gentle simmer place the bowl on top of the saucepan and use a hand mixer on medium  speed for about 4-5 minutes or until the mixture is thick and creamy. Remove the bowl from heat, transfer the mixture to a large bowl, and set aside to cool a bit. If you have a stand mixer, don’t bother cleaning the hand mixer  because you will jump back to this in a second.
4. In a large bowl, add the whipping cream, remaining 1/4 cup (43 grams) of sugar, 2 tablespoons of Kahlua, and vanilla extract and beat together until stiff peaks form. Set aside for a second.
5. Jump back to the egg mixture that you made (in step 3), and add the mascarpone cheese and blend together until smooth.
6. In three parts, gently add the whipped cream mixture into the egg mixture and fold it together. You will use the spatula and bring the contents from the bottom of the bowl and lift it to the top, continue to do this until all additions are in and just incorporated. You want to be careful with this step because you don’t want to compress the whipped cream too much as it will fall and not be as fluffy. Set aside.
7. If you used regular expresso powder you may choose to carefully drain the water into another shallow bowl to remove the coffee granules. While the espresso granules are very fine, it may add additional (unwanted) texture to the tiramisu.
8. Working with two lady fingers at a time, soak them in the espresso liquid. Make sure they are wet like a sponge, but not too wet that they are falling apart. Place the lady fingers in a tight, single layer in the bottom of a 9×9 square pan.
9. Spread half of the whipped cream mixture over the lady fingers in an even layer. Then, do another layer of soaked lady fingers, followed by a final layer of whipped cream mixture, making sure to spread the layer into an even layer.
10. Cover with plastic wrap and refrigerate for at least 6 hours, and up to 48 hours.
11. To plate, run a knife around the outside edges before cutting into squares and placing on the plate.
12. Finally, give the Tiramisu a dusting of cocoa powder for a finishing touch.