Tiramisu

Preparation

1. With whisk attachment whip egg yolks and sugar until thickened.
2. Add mascarpone slowly (scraping down the sides and bottom of the bowl).
3. Add Cream and vanilla, whip on speed 3 until thick. Let it rest in cooler for 1 hour.

MAKING THE TIRAMISU

1. In Bottom of 200 pan place lady fingers (approx. 64 for layer)
2. Brush ⅓ part of espresso soak uniformly, trying to soak every one.
3. Add ⅓ part of mascarpone mixture.
4. Repeat this process two more times
5. Smooth the top with a hot and dry spatula and finish it with unsweetened Valrhona cocoa powder
6. Very important to let rest tiramisu in cooler for 24 hours before cut.