Method:

To make the filling, prepare the crème pâtissière by mixing the sugar and the corn starch in a small bowl. Then add the egg yolks and a tablespoons of the milk and mix well until lump free. You can use a fork or a small whisk to do so. Scrape the seeds of the vanilla pod and add the pod and the seeds to the remaining milk in a saucepan. Heat the milk until it’s almost about to boil. Take it off the heat, remove the scraped vanilla pod and pour about a third of it into the prepared egg yolk mixture. Whisk well and pour everything back into the saucepan with the hot milk. Keep stirring with a whisk over medium heat until a thick custard forms. Set aside and leave to cool for a bit, giving the crème pâtissière a stir every now and then to stop it from forming a skin.

For soaking the lady finger biscuits, prepare the coffee(s) as strong as you like them. Add sugar to your liking. Remeber that the biscuits and the filling already conatin some sugar as well. Pour the coffee into a shallow dish (a pasta plate for example) so you can later easily dip the lady fingers into it.

To finish preparing the filling, add the mascarpone to the crème pâtissière and whisk well by hand until combined and smooth.

Now you assemble the different components: Dip one lady finger after the other into the coffee and place it in your designated tiramisù dish. Once the base is covered, spread half of the filling on top. For the second layer, repeat the same steps. Cover the dish with cling film and leave to cool in the fridge for at least half a day.

To serve, remove the film and dust your tiramisù with cocoa powder using a sieve.

Tips:

1. I made my tiramisù in a glass dish that came with a lid. That way you can also take it to a dinner at your friend’s or family’s house without worrying too much about the transport.

2. Use a soft mascarpone for this recipe. The one from Mercadona is too dense for this recipe, try the one from Galbani or similar ones.