Tiramisu

Yield 9"x13" pan Time estimate 30 minutes Source https://cooking.nytimes.com/recipes/1018684-classic-tiramisu

Based on the NYT recipe, but with extra insurance.

ingredient amount procedure
Gelatin 2 tsp
Water 2 Tbsp
Combine gelatin and water
Egg yolks 6 large
Sweetener 65 g
Ice bath
Whisk yolks and sweetener together over heat Add gelatin Whisk until pale yelow Cool in ice bath
Mascarpone 440 g
Vanilla extract ½ Tbsp
Salt pinch
Whisk with egg yolk mixture until smooth
Heavy cream 2 cups
Sweetener 65 g
Whisk until medium peaks form Fold into the egg yolk mixture
Cold espresso 2 cups
Dark rum 2 Tbsp
Ladyfingers 40 cookies
Combine espresso and rum Briefly soak each cookie in the combined liquids
Cocoa powder 2 Tbsp
Dust with cocoa powder Cover and refrigerate
  1. Pour gelatin into a small bowl of water. Let sit for 15 minutes to dissolve.
  2. Whisk egg yolks and sweetener in an Instant Pot set to 66 C.
  3. Once sweetener is dissolved, add gelatin mixture.
  4. Continue whisking until thick, pale yellow, and creamy, or 160 F, about 10 minutes.
  5. Once the temperature is reached, quickly transfer the pot to an ice bath to cool.
  6. Add mascarpone, vanilla extract, and salt to egg yolk mixture and whisk until completely smooth.
  7. Whisk cream and sweetener until medium peaks form.
  8. Gently fold the whipped cream into the egg yolk mixture, half at a time.
  9. Mix espresso and rum in a small, flat-bottom bowl. The bowl should be just wide enough for the length of the cookie.
  10. Assemble the dessert in a 3-qt (eg 9"x13") dish. Soak each ladyfinger in the espresso mixture until just coated, about 2 seconds. Place soaked ladyfinders into a layer in the dish. Add a layer of the egg mixture. Add one more layer of each for a total of 4 layers.
  11. Dust with cocoa powder.
  12. Wrap in plastic wrap and refrigerate for at least 6 hours.