Tiramisu For Espresso Lovers
The premier dessert for coffee houses is tiramisu.
Ingredients: (Makes enough for 16 people)
- 12 shots of espresso
- 5 shots of Chocolate liqueur (ex: Godiva brand)
- 1/2 shot of Rum
- 2 shots of coffee liqueur (ex: Kahlua brand)
- 6 eggs
- 48 ladyfingers (usually 2 packages)
- 16 oz. of mascarpone cheese (usually 2 packages)
- 6 oz powdered chocolate
- 1/2 cup of bittersweet chocolate chips
- 2 tablespoons of milk
- Whipped cream in a can for garnish
This recipe makes a huge amount of tiramisu: probably enough for 16, if they're exercising portion control. (But good luck with that once they taste this stuff!) If you aren't making this for an event or large gathering, you can half the recipe and you'll probably be just fine.
Make the Liquid Mixture
Pull the shots of coffee, add the rum, coffee liqueur and 3 shots of the chocolate liqueur. Save 2 shots of the chocolate liqueur for later. Set the liquids over to the side.
Make the Mascarpone Filling
Separate the egg yolks from the egg whites. The egg yolks should be mixed with the remaining chocolate liqueur and the sugar. Put the egg yolks in a pan that can be placed on top of another to create a "water bath" effect. The lower pan should be filled with water that is brought to a rolling boil. Constantly stir the egg yolk/chocolate liqueur mixture while it is being heated. Heat for about three minutes, until the mixture is light and bubbly.
Take the mixture off of the heat, then immediately mix this with the mascarpone. Use an electric mixture so that this is blended thoroughly.
Beat Egg Whites
In a separate bowl, beat the egg whites until they are at stiff peaks.
Fold the egg whites into the mascarpone mixture.
In a small glass bowl, pour in most of the chocolate chips (save some for a garnish). Add the milk and microwave for about one minute, until melted. Stir and set to the side.
Begin the layering process:
One at a time, dunk the ladyfingers in the liquid mixture. This will ensure that each ladyfinger receives an equal amount of liquid. Layer them along the bottom of the trifle bowl. Spread approximately half of the filling on top of the ladyfingers. Sprinkle powdered chocolate over this then drizzle the liquid chocolate over this. Repeat for the second layer.
Cover with plastic wrap and refrigerate for 12 hours.
Use whipped cream and some chocolate chips to garnish. You may want to cut up the tiramisu and garnish each plate separately.
Published: December 1999, Last Modified: December 2011