1 ¾cupscold brew coffee(or up to ¼ cup more if needed to soak lady fingers)
3tablespoonsKahlua
2tablespoonsgranulated sugar
2teaspoonsunflavored powdered gelatin,mixed with 2 tablespoons cold water in a small bowl and allowed to soften
6large egg yolks
2/3cupgranulated sugar
2tablespoonswater
3cupscold heavy cream
1 ½poundsmascarpone cheese,softened
Approximately 1 recipe of Chef Gail’s lady fingers,or approximately 44 lady fingers, depending on your pan
Chocolate covered coffee beans,finely chopped or crushed for sprinkling
Instructions
Spray a 9-by-13 inch rectangular pan with non-stick cooking spray.
In a wide bowl, whisk together coffee, Kahlua, and sugar. Set aside.
Place approximately 2 inches of water in a medium saucepan and bring to a simmer. In a heatproof bowl, combine egg yolks, 2/3 cup sugar, and water. Place bowl over simmering water, making sure water does not touch the bottom of the bowl. Whisk the mixture for 5-7 minutes, or until it becomes light in color and thickens in volume. When you lift the whisk, the batter should look like a ribbon as it falls back into the bowl.
Place the softened gelatin into the yolk mixture and whisk until it has dissolved completely. Pour the mixture into a large bowl and allow to cool for a few minutes at room temperature.
In the bowl of an electric mixer, using the whip attachment, combine the cream and mascarpone cheese on low speed to blend.
Beat on high speed until medium to stiff peaks form.
Pour whipped cream mixture on top of yolk mixture and fold together gently with a rubber spatula until well blended.
Dip lady fingers one at a time into coffee mixture, flipping over a few times so both sides are soaked just enough to soften. Place enough soaked lady fingers (approximately 14-15) to cover the bottom of the prepared pan.
Scoop 1/3 of cream mixture and spread evenly over lady fingers.
Repeat layering soaked lady fingers followed by cream mixture 2 more times, ending with the cream mixture on top.
Sprinkle the top of the tiramisu evenly with the crushed chocolate covered coffee beans.
Chill for at least 6-8 hours or overnight. To serve, cut into squares or scoop.