Amber B’s Creamy Tiramisu, modified from
  • Cooking Time: 10 mins
  • Servings: 8
  • Preparation Time: 30 mins
  • (6) 6 egg yolks
  • (180 mL) 3/4 cup white sugar
  • (158 mL) 2/3 cup milk
  • (284 mL) 1 1/4 cups heavy cream
  • (2 mL) 1/2 teaspoon vanilla extract
  • (450 grams) 1 pound mascarpone cheese
  • (59 mL) 1/4 cup strong brewed coffee, room temperature
  • (30 mL) 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies
  • (14.15 grams) 1 tablespoon unsweetened cocoa powder
  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
I found this recipe searching for Tiramisu online, I’ve tried it once before and the tiramisu is super delicious! It is soft and it seems like it melts in your mouth...It’s very creamy just like the name states! CHEMISTRY INFORMATION: The pure substance is white sugar (C12H22O11).The heterogenous mixtures in the ingredients are ladyfingers and the tiramisu itself after preparing it. The homogenous mixtures are the mascarpone cheese, the milk, the cocoa, the heavy cream, the vanilla and the rum (in this case rum flavored liquid). When you mix the eggs and milk and boil it, the substances are the same, just in a different form. When you put it in the fridge and let it cool, you change the temperature not the form of the substance. Those are the physical changes.The chemical changes are when you beat the heavy cream with the vanilla and since the vanilla has alcohol, the cream forms peaks because the alcohol causes a chemical change in the proteins in the cream. Another chemical change is when the cow digests the grass that it eats in order to make the milk. Submitted by: "Amber B."