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