Tiramisu

Ingredients

1 1/4 cups espresso
6 tbsp grand marnier
40 lady fingers
16 oz marscapone
1/4 cup dark rum
4 eggs, separated
1/2 cup sugar
2 cups heavy cream
1/2 tsp vanilla extract
1/8 tsp salt
5 tbsp cocoa powder

  1. In a measuring cup, mix together the espresso and grand marnier. Dip lady fingers in mixture and place on bottom of 9×13 inch pan until completely covered.
  2. In another bowl, cream together the mascarpone and dark rum until creamy. Place egg yolks and half the sugar in a medium bowl. Place over a double boiler for 5 minutes or until the sugar has melted and its light and fluffy. Add to marscapone mixture. combine. Set aside.
  3. In a large bowl, bet the heavy cream and vanilla until medium peaks. Set aside. In a separate bowl, beat the egg whites and salt until stiff peaks. Add heavy cream and egg whites to marscapone. Fold until all is combined.
  4. Place half of the mixture on top of the soaked lady finger. Use an off-set spatula to evenly smooth it out. Place another layer of lady fingers on top dipping them in the espresso mixture. Place the other half of the mixture on top of the lady fingers. Use an off-set spatula to spread evenly.
  5. Place cocoa powder in a sift and gently sprinkle on top of the pan until completely covered. Refrigerate for 2-3 hours or overnight. Serve as desired.

Notes

Yield-9×13 tiramisu

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