One of my requirements every time I go home is to make this for my family.
The recipe that I used is adapted from Sally’s Baking Addiction.
Ingredients:
Per 6-8 servings:
- 3/4 cup strongly prepared espresso
- alcohol options - I have tried this 3 different ways, and they all work pretty well. Pick the combination that suits you:
- 4 tablespoons Grand Marnier mixed in with the espresso + 1/4 cup dark rum in the cream (recommended).
- Just 1/4 cup dark rum in the cream.
- 1/4 cup Kahlua in the cream.
- 20-25 ladyfingers
- 8 oz mascarpone
- 2 large eggs, separated
- 1/4 cup sugar, divided (use 3 tablespoons instead if you’re using Kahlua as your alcohol)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- unsweetened cocoa powder (I tried making this with dark hot chocolate once and it just wasn’t the same. Highly recommend unsweetened cocoa.)
Instructions:
- In a medium mixing bowl, beat the mascarpone and dark rum/Kahlua together until smooth (I used Kahlua when I took pictures for this recipe).
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Place your egg yolks in a small heat-proof bowl over a pot of simmering water. Without letting the water touch the bowl, whisk the egg yolks and add 1/8 cup sugar (or 1.5 tablespoons if you’re using kahlua) gradually. Continue whisking until the eggs are light and foamy, which should take a few minutes. Immediately pour it into the mascarpone mixture and beat until incorporated.
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In a large mixing bowl, beat the heavy cream and vanilla extract together until medium peaks form.
- Fold the mascarpone cream into the heavy whipping cream.
- In a small bowl, beat the egg whites and salt together until foamy.
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Add the remaining 1/8 cup of sugar (or 1.5 tablespoons if using Kahlua) and continue beating until stiff peaks form. Fold into the cream mixture.
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Add the Grand Marnier to the espresso, if using. Get ready to layer!
- Dip the ladyfingers in the espresso and place it into an 8x8 dish, creating a ladyfinger layer. Let it be a quick dip - you don’t want the ladyfingers to get too soggy.
- Spread half of the cream mixture over the ladyfingers.
- Create a second layer of ladyfingers, followed by the remaining cream mixture.
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Refrigerate uncovered for 2-3 hours.
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Remove from refrigerator and using a sieve, pass a dense layer of unsweetened cocoa on top. Cover with plastic wrap and refrigerate again for at least 10 hours, up to 1 day. This is important for the tiramisu to set.
- Slice and serve!