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Cheepchi Egg Tiramisu

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Servings: 8

Ingredients

Mascarpone Filling

  • 5 egg yolks
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 cups heavy cream
  • 1 tbsp vanilla extract
  • 24 oz mascarpone cheese

Coffee Infused Ladyfingers

  • 24 ladyfingers
  • 3/4 cup brewed coffee hot
  • 1/4 cup dark chocolate liqueur
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder

Decorations

  • cocoa powder
  • mint leave

Instructions

  • Combine the brewed coffee, dark rum, dark chocolate liqueur, and cocoa powder in a bowl. Set aside to cool. 
  • Heat a double boiler (or a pot with a bowl that just covers the top) with water in the bottom pot over a medium-high heat. Combine the egg yolks, sugar, salt, and 2 tablespoons of heavy cream in the top pot (or bowl). Place over the pot with the boiling water and whisk constantly, until the mixture is warmed to 160°F. Set aside and allow to cool. 
  • Whip the heavy cream and vanilla extract in a bowl of a stand mixer until you achieve stiff peaks. Set aside. Once the egg yolk mixture has cooled, whisk in the mascarpone cheese until smooth. Fold in the whipped heavy cream.
  • To assemble the tiramisu, dip the ladyfingers in the coffee mixture and let sit for 3 to 5 seconds. Line the bottom of a baking dish with the coffee infused ladyfingers, but do not stack them. 
  • Spread half of the mascarpone filling on top. Add another layer of coffee infused ladyfingers on top of that mixture. Top with the remaining mascarpone filling.  
  • Dust the top generously with cocoa powder. Cover with plastic wrap and refrigerate for at least 8 hours. 

Notes

The tiramisu can be stored in the refrigerator for up to 7 days.