Tiramisu 5 Steps
Brew espresso or pick up a cup from your favourite coffee shop, let cool. In a small bowl, whisk sugar, rum and vanilla into cold espresso. Set aside.
In a large bowl, make the sabayon (this is the Italian custard base of your tiramisu). Traditionally tiramisu sabayon isn't cooked at all (I did not cook mine but if you are hesitant about eating raw egg yolk, you can). Using fresh yolks, whisk yolks, superfine sugar, salt and 2 tablespoons of water in a bowl until mixture turns from a dark yellow to a pale yellow and is smooth. Alternatively, using a bain-marie (a bowl placed over a pot of simmering water, but not touching water) whisk yolks, sugar, salt and water until smooth and pale yellow and mixture reads 165°F on an instant-read thermometer.
Add mascarpone cheese to mixture, use a wooden spoon to incorporate at first and then smooth out with a whisk. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, whip heavy cream and vanilla extract until medium peaks form. Gently fold whipping cream into egg yolk mixture until smooth.
Time to assemble! In whatever casserole or baking dish you have on hand (I used one measuring around (9"x13") spread a thin layer of the custard using a rubber spatula. Dip the ladyfingers one at a time into the cold espresso (dip and then dip out so they do not get soggy). Shingle them along the bottom of your dish, cutting any in half as necessary. Top with half of the custard mixture, smoothing out top with rubber spatula. Sift cocoa powder on top. Repeat same process, ladyfingers, custard mixture and top with a final dusting of cocoa powder. Cover and let sit in fridge for at least 6 hours (preferably overnight).