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Export 11 ingredients for grocery delivery
Step 1
Brew the espresso ahead of time, at least 1 hour and have completely chilled before assembling the tiramisu. Add in the dark rum and stir to combine when chilled.
Step 2
Using a handheld electric mixer on low, make whipping cream by combining 1-3/4 cups whipping cream, whip until bubbles form, then add 1/8 cream of tartar, and 1 Tsp. vanilla extract. Whip until stiff peaks form. A trick to seeing if it's done whipping: when you start to turn the bowl of whipped cream upside down, it should not slide down the bowl, it should stay stuck in the bowl.
Step 3
Bring a pot of water to boil either in a double boiler or just a metal bowl over a medium pan of water (use baking mitts!) add 1 cup sugar and 6 egg yolks. Reduce to simmer and stir continuously for 10 minutes. Remove from heat. Using a hand-held electric mixer, on medium-high, whip the yolk-sugar mixture until light "lemon" colored.
Step 4
Add the Mascarpone cheese to the yolk-sugar mixture until combined. Add prepared whipped cream mixture by gently folding in with a baking spatula until there are no streaks. Cover and place in the refrigerator to chill until you are ready to assemble the tiramisu.
Step 5
In a chilled medium-size metal mixing bowl, add whipping cream, beat on low with the mixer until bubbles form, add the 1/8 cream of tartar, 1 tsp. vanilla extract, 2 tablespoons confectioner's sugar and beat on high until fully whipped (until stiff peaks form). Chill until ready to top as the last layer of the tiramisu.
Step 6
Assemble the tiramisu by adding the chilled espresso into a low dish. Quickly soak the lady fingers just a couple seconds and place into the trifle container. Arrange in a single layer (about 12-14 lady fingers for a 13 inch wide trifle container).
Step 7
Add 1/2 the tiramisu cream layer and spread evenly or gently shake the trifle container so it can self-level.
Step 8
Make your 2nd layer of espresso-soaked ladyfingers in a single layer.
Step 9
Add the remaining tiramisu cream and level it.
Step 10
Add a 3rd and final single espresso-soaked lady fingers.
Step 11
Add the whipped cream topping.
Step 12
Cover carefully and chill for 8 hours or overnight before serving.
Step 13
Before serving, dust the top with unsweetened cocoa. Add semi-sweet chocolate curls. Enjoy!
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