1 1/4 C very strongly prepared espresso, room temp
6 T Grand Marnier
40-45 Ladyfingers
16 oz. mascarpone, cold or at room temperature
1/4 C dark rum
4 large eggs, separated
1/2 C granulated sugar, divided
2 C Heavy Whipping Cream
1/2 t pure vanilla extract
1/8 t salt
Unsweetened natural or dutch-processed cocoa powder
Instructions
Set aside a large 9x13 baking pan/dish with at least a 12-14 C
capacity. Whisk the espresso and Grand Marnier together in a
shallow bowl. One at a time, quickly dip each side of the
ladyfinger into the espresso mixture. Don't over-saturate.
Arrange the dipped ladyfingers in the baking pan to make one
solid layer. If needed, cut some to fill in any empty spaces.
Reserve remaining espresso mixture and ladyfingers for another
layer.
WITH a handheld or stand mixer fitted with a paddle or whisk
attachment, beat the mascarpone and rum together on medium speed until smooth. Set
aside.
USE a double boiler to whisk the egg yolks and 1/4 cup of sugar
together until light and foamy, about 5 minutes. Remove from
heat and immediately pour into the mascarpone mixture. Beat
on medium speed until combined.
WITH a whisk attachment, beat the heavy cream and vanilla
extract on medium-high speed until medium peaks form, about
3-4 minutes. Fold the whipped cream into the mascarpone
cream.
BEAT with a clean whisk the egg whites and the salt on medium-
high until foamy, about 1 minute. Increase to high speed and
slowly put in the remaining 1/4 cup of sugar. Beat until stiff
peaks form, about 4-5 minutes. Fold into the mascarpone
cream.
SPREAD half of the mascarpone cream evenly over the bottom
layer of ladyfingers.
DIP remaining ladyfingers into remaining espresso mixture and
arrange one-by-one on top of the mascarpone layer. Gently
press down so they are nice and compact. Spread remaining
mascarpone mixture evenly on top. Refrigerate uncovered 2-3
hours.
SIFT a dense layer of cocoa powder all over the top. Wipe the
rim of the baking dish. Cover, then refrigerate for at least 8-9
hours and up to a day.
Using a sharp knife, slice chilled terms into servings. Wipe knife
clean between cuts. Cover leftover tiramisu and store in the
refrigerator for up to 3 days.
YIELD- 12 servings
Originally Submitted
10/27/2019
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