This is not an extremely sweet dessert, but the alcohol and richness of the dessert shines through.
Grease then line the bottom and side of the springform pan. Brew espresso at double strength concentration, add sugar to dissolve. Add ice or water to chill espresso. Add enough water to increase the espresso to around 10 oz. Reserve 1 - 2 teaspoons. Once completely chilled, add vodka, the mixture should now be around 2 cups. Pour espresso mixture into a shallow bowl or pan.
In a medium bowl, combine cream, vanilla, 1 - 2 teaspoons of brewed espresso and 1 t of instant espresso. Beat the cream mixture with a hand mixer until it reaches stiff peaks. Set aside.
With half the lady fingers, quickly dip each side into the espresso mixture and line the entire bottom of the pan. Gently spread half the cream mixture ontop of the lady fingers. Sift 1 T of the espresso powder ontop of the cream. Dip and layer the remaining half of the lady fingers. Spread the remaining cream ontop. Generously sift the remaining espresso powder ontop. Coursly shave the dark chocolate ontop.
Chill for at least 2 hours. Release springform and serve.
Originally Submitted
7/3/2010
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