The tiramisu with custard and mascarpone is even more delicious. In this recipe there is not much different from the classic cream made with eggs and mascarpone, nor in the procedure, but to make this dessert as safe as possible I believe this is the best way to prepare it. Often when talking about tiramisu the first thing that comes to mind is the use of raw eggs for the cream and what it might entail, but with the pasteurization of the yolks and egg whites at the time of preparation, everyone feels more at ease. However, this becomes complicated for many because there is a fear of not reaching the right temperature of the syrup. With custard, instead, we can enjoy our tiramisu calmly and without making too many inconvenient steps, I can guarantee it will be wonderful and you’ll think you’re eating a cake. So you just have to try it!!

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 20 Minutes
Portions: 6/8
Cooking methods: No Cooking
Cuisine: Italian

Ingredients

4 egg yolks
70 g sugar + for sweetening the coffee
15 g cornstarch
170 ml whole milk
2 slices lemon peel
vanilla extract
300 g ladyfingers
400 g mascarpone
6 cups coffee
50 ml milk
cocoa powder
Half glass water (optional to dilute the coffee)

Tools

Pan size 11 x 8 inches

Baking Pan

Steps

First, make the coffee, sweeten it, dilute it with water (optional) and let it cool. Then prepare the custard, but first put the container where you will store it in the freezer so it immediately lowers the temperature of the eggs. In a saucepan, put the milk with the flavors, vanilla extract, and lemon peel and bring it to just before boiling, meanwhile in another saucepan put the yolks with the cornstarch and sugar.
Mix and add a little at a time the now hot milk, when you have added it all bring it to the lowest heat to form the cream. It will take just a few minutes to thicken, it should not be very dense.
At the end, put it in the cold container and stir it a little with a spatula to quickly lower the temperature then cover it with plastic wrap in contact with the cream and let it cool in the fridge.
When the cream is well chilled, prepare the mascarpone in a container and soften it with milk and add the cream.
Mix everything well.
Now assemble the tiramisu. In the pan, put a light layer of cream on the base, then soak the ladyfingers in coffee and lay them side by side covering the entire base.
Repeat the step with another part of the cream, ladyfingers, and the remaining part of the cream.
Level with an offset spatula and cover with a dusting of unsweetened cocoa.
Place in the fridge and let rest for at least three hours.
The tiramisu with custard and mascarpone is ready!!