The More Elaborate Tiramisu

How to make the tiramisu

1. First prepare the milk-and-egg custard so that it has time to cool. Put the sugar and cornflour for the cream into a small saucepan over a low heat and stir in 1 tbsp of the measured milk until you get a smooth paste. Separate the egg, lightly beat the yolk and add it to the mixture, stirring well. Add the remaining milk, the seeds from the vanilla pod and the pod itself. Cook gently for 8–10 minutes without letting it boil, stirring constantly. When the mixture begins to coat the spoon, remove it from the heat, discard the vanilla pod and add the cream. Transfer the mixture to a bowl and cover with cling film.
2. Make the coffee and pour it into a suitable bowl for dipping the ladyfingers. 250 ml is more than enough, especially once you add the liqueur. Don’t forget to add the sugar while the coffee is still hot and stir well.
3. Prepare the tiramisu cream once the egg custard has cooled. First briefly beat the mascarpone and cream cheese together, then add the custard, and finally gently fold in the egg white, whipped to soft peaks.
4. Line a rectangular loaf tin with cling film, leaving plenty hanging over the sides. You will use the overhanging film later to wrap the dessert.
5. Dip the ladyfingers one by one into the cooled coffee and arrange them in a single layer on the bottom of the tin, covering the entire surface. Pour over half of the cream, then add another layer of ladyfingers, followed by more cream, and finish with a third layer of soaked ladyfingers.
6. Fold the cling film over the top layer and leave the dessert to rest in the fridge for at least one night, so that it becomes moist and holds its shape. When you are ready to serve, unwrap the film, place a long serving platter upside down over the tin, then carefully invert it so that the tiramisu “falls” neatly onto the plate without collapsing. Serve dusted with cocoa powder and shavings of white chocolate.