Nonna's Tiramisu

If we are anywhere near the vicinity of northern Italy at Christmastime, you better believe we will be stopping by Nonna's house for some Tiramisu. I love this Tiramisu because way before it was fashionable to lighten recipes, Nonna was ditching the high fat mascarpone filling you normally see in Tiramisu recipes and making her own custard fillings, which are considerably lighter than the traditional. This is basically a layer of ladyfingers, then a chocolate custard layer, then another layer of ladyfingers, then a vanilla custard layer with a sprinkling of chocolate to finish it off. I jazzed up the vanilla custard by scraping the seeds from a vanilla bean. Also, normally Nonna would use a little Stroh liqueur instead of the espresso, but Alex and I both prefer it with espresso.

1 package ladyfinger biscuits (or also called Savoiardi)
2 eggs, divided
6 T. sugar, divided
2 T. flour, divided
4 T. milk, divided plus
500 ml. milk, divided
1/2 vanilla bean pod, scraped of seeds or 1 t. vanilla
1/4 c. unsweetened cocoa powder
espresso coffee
chopped or shaved dark chocolate for sprinkling on top (or you can sift on unsweetened cocoa powder)

To make the custard layers (one vanilla layer/one chocolate layer):
Mix well 1 egg and 3 T. sugar in a mixing bowl. Add 1 T. flour and mix until combined. Add 2 T. milk to loosen the mixture and place on the stove in a saucepan. Add 250 ml. milk and vanilla flavor and stir with a whisk to combine. Bring slowly to a boil to thicken the sauce. Once thick, empty into a bowl to cool slightly.
Now make the chocolate sauce. Mix well 1 egg and 3 T. sugar in a mixing bowl. Add 1 T. flour and mix until combined. Add cocoa powder and 2 T. milk. Mixture will be thick. Place in saucepan on the stove and stir in remaining 250 ml. milk and stir with a whisk to combine. Bring slowly to a boil to thicken the sauce. Once thick, empty into a bowl to cool slightly.

To assemble the tiramisu:
In an 8x8 square pan, place a single layer of ladyfingers on the bottom. Drizzle several tablespoons of espresso liquid over the biscuits to soften. Carefully spread the chocolate custard mixture over the biscuits. Add another single layer of ladyfingers. Drizzle this layer with several tablespoons of espresso liquid to soften. Carefully spread vanilla layer over biscuits. To finish, sprinkle a layer of lightly sifted cocoa powder or crushed/shaved dark chocolate on top of vanilla layer.

Make a day ahead if you like. Tiramisu is much better the second day!