Tiramisu

Serves: 5

Prep Time: 45 minutes

Total Time: 12 hours

If you’re looking for a delicious, flavor packed, no-bake dessert, this is the recipe for you!

Ingredients

½ cup and ⅛ cup of strongly prepared espresso

3 tbs of grand marnier (substitute: cognac & cointreau)

20-25 ladyfingers

8 oz of mascarpone

⅛ cup of dark rum

2 eggs, separated

¼ cup granulated sugar

1 cup heavy whipping cream

¼ tsp of vanilla

A pinch of salt

Cocoa powder, for dusting

Instructions

1. Whisk together the espresso and grand marnier in a shallow bowl.

2. Dip each side of the lady finger in the espresso mixture and line the bottom of your 4x8 (or any small) pan with them.

3. In a standing mixer with a whisk attachment, beat the mascarpone and rum together on medium speed until smooth.

4. Grab a heat proof bowl and fill a small pot of water ⅓ of the way and bring it to a simmer. Place the bowl over the pot to create a double boiler and mix the egg yolks with half of the sugar with a whisk until light and foamy in texture. Remove from the heat and add into the mascarpone bowl. Beat for 1-2 min on medium.

5. In a mixing bowl, using a hand mixer, whisk together heavy cream and the vanilla until peaks form. Fold into the mascarpone bowl.

6. Using the same mixing bowl, beat the egg whites with the salt together on medium-high speed until foamy, Then slowly add in the second half of the sugar and mix until peaks form. Fold into the marscapone bowl.

7. Everything should now be combined into one bowl. Spread half of the creamy mixture evenly over the first layer of ladyfingers.

8. Dip and add another layer of ladyfingers on top, making sure to lightly compact it.

9. Use the remaining half of the creamy mixture on top, and refrigerate for 3 hours.

10. Then using a sifter, add a lightly layer of cocoa and place back into the fridge for 9 hours.

11. Serve & enjoy!