Italian Chef Gregorio from Dinner In The Field shared his recipe for an authentic and frankly 100% perfect tiramisu. You won't encounter one that's better! Light, airy and beautifully rich with the cocoa and espresso infusion. If you're cooking Italian food you simply cannot go on until this recipe is there to finish your meal. www.dinnerinthefield.com/
Prepare two pots of espresso coffee (you can substitute very strong coffee if needed, but the taste will not be the exact same). Cool the espresso. Add the Rum to the espresso.
Separate the eggs – all yolks in one bowl – all whites in another bowl. !! Refrigerate separated eggs when you are not working with them !! Add half the sugar to the yolks – whisk sugar and eggs together with a mixer on medium speed to incorporate the sugar fully into the yolks, about one minute. Add Mascarpone to yolk sugar mixer – whisk until mascarpone egg and sugar smooth together (about 3 to 4 minutes), then refrigerate mixture.
Add half sugar and salt to egg whites and whip to a firm peak. Mix egg whites into the egg yolk bowl being careful to fold in the egg whites, sliding your spatula to the bottom of the bowl and then lifting up the center to mix.
Dip the ladyfingers one at a time into the coffee mixture for one second; the ladyfingers should be completely coated with coffee but not mushy. Line the ladyfingers in the bottom of the pan.
Gently add half of the egg mixture to cover the ladyfingers. Sprinkle with cocoa powder and chocolate chunks. Repeat steps 10, 11, 12, and 13 to create a second level. Serves 6