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)
3 tablespoons of sugar
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
Step-by-step, with pictures:

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.  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.

In a separate bowl, beat the egg whites until they are at stiff peaks.

Fold the egg whites into the mascarpone mixture.

Chocolate Drizzle:

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.

Top Layer:

Do not dunk this layer of ladyfingers before placing them on top. This layer will be visible, therefore, the ladyfingers must be placed carefully on top. Pour the liquid on top of this layer, just enough to saturate the ladyfingers. Lightly dust the top layer with chocolate powder.


Cover with plastic wrap and refrigerate for 12 hours.

Final touches:

Use whipped cream and some chocolate chips to garnish. You may want to cut up the tiramisu and garnish each plate separately.









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