In a large bowl, whip the fresh cream until
quite stiff peaks form.
In a separate bowl, whisk the egg yolks and
sugar until the mixture becomes light and creamy. Add the espresso and the
vanilla and whisk for another minute.
Transfer the egg mixture to the whipped cream
whilst whisking and make sure that everything is well combined.
Mix the espresso with the rum in a wide bowl and
soak the biscuits very quickly in the mixture before placing them in a suitable
Pour a layer of the cream mixture over the layer
of biscuits and then repeat the process. Be sure to finish off with a cream
Place in the refrigerator until the cream
mixture is set.
When you are ready to serve, dust the Tiramisu
with the cocoa powder and serve.
permission of Simply Delicious.
To visit Simply Delicious’
blog, click here.