Classic Tiramisu Reimagined

Ingredients

• 124 ladyfinger biscuits (Savoiardi)
• 21½ cups strong espresso (cooled)
• 33 tbsp aged dark rum
• 43 tbsp Kahlúa
• 56 large egg yolks
• 6¾ cup granulated sugar
• 716 oz mascarpone cheese
• 81½ cups heavy cream (whipped to soft peaks)
• 970% dark chocolate shavings (garnish)
• 10Cocoa nib tuile and espresso dust (garnish)

Instructions

1. 1Whisk egg yolks and sugar over a double boiler until pale, thick, and tripled in volume (zabaglione). Cool completely.
2. 2Fold mascarpone gently into the cooled zabaglione until smooth with no lumps.
3. 3Fold the whipped cream into the mascarpone mixture until light and airy.
4. 4Combine cooled espresso with aged rum and Kahlúa in a shallow dish.
5. 5Working quickly, dip each ladyfinger briefly into the espresso mixture and lay in a single layer in a deep dish.
6. 6Spread half the mascarpone zabaglione cream over the first ladyfinger layer.
7. 7Repeat with a second layer of dipped ladyfingers and the remaining zabaglione cream.
8. 8Refrigerate for at least 6 hours or overnight to allow flavours to meld and cream to set.
9. 9Before serving, top with 70% dark chocolate shavings, a cocoa nib tuile, and a dusting of espresso dust.