Several recipes today, use heavy cream instead of egg whites, but this recipe uses both egg whites and cream. In this recipe, mascarpone is mixed with orange liqueur, vanilla, and egg yolks whisked over a double boiler with sugar. Whipped cream is folded into this mixture as well as meringue or whipped egg whites and sugar. The final result is not too sweet or rich but is on the lighter fluffier side and is layered with coffee and bourbon soaked lady fingers. After layering, top with cocoa, before or after it has chilled in the fridge and set. This is not a traditional tiramisu recipe but I have made a few tweaks to taste! Try this out today! It is absolutely delicious. This is the perfect dessert for a potluck or dinner party because it can be easily made ahead and served easily.
Tiramisu
Ingredients
- 1 and 1/4 cups 300 ml very strongly prepared espresso, warm or room temperature
- 6 tablespoons 90 ml Grand Marnier (orange liqueur)
- 40 –45 ladyfingers
- 16 ounces about 2 cups; 450 grams mascarpone, cold or at room temperature
- 1/4 cup 60 ml bourbon (rum, coffee liqueur or marsala wine would work as well)
- 5 large pasteurized eggs
- 1/2 cup 100 grams granulated sugar
- 1 1/2 cups 360 ml heavy cream or heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Unsweetened cocoa powder for finishing
Instructions
- Brew very strong coffee or espresso and set aside.
- Separate your eggs into egg white and egg yolks
- Using the double boiler method, add egg yolks with 1/4 cup of sugar and whisk until smooth, light in colour and thickened. Keep whisking so your egg yolks do not clump up and cook. Set aside briefly.
- In a large bowl, mix together your mascarpone, Grand Mariner, salt and vanilla.
- Add your egg yolk and sugar mixture and mix well.
- Add 1/4 cup of sugar into your egg whites and beat until stiff peaks form. Make sure your beaters are clean when beating your egg whites. I usually beat them first so I don’t have to worry about this. They should not be dry. Set aside
- In a separate bowl add your heavy whipping cream and beat until firm peaks form, do not overheat or your whipped cream will turn into butter.
- Fold in your whipped cream into mascarpone, yolk and sugar mixture.
- Fold in your egg whites until well combined.
- Take your cooled coffee and mix in your bourbon, and quickly dip your lady fingers into it and line the bottom of your baking dish. You do not want the lady fingers soaked, just a quick dip on both sides.
- Scoop half of your cream mixture on top of your coffee soaked lady fingers and smooth it out.
- Repeat with another layer or lady fingers and a final top layer of your cream.
- Smooth out as best as you can and you can cover with plastic wrap or tin foil and place in fridge for at least 12 hours before finishing off with cocoa powder and eating.
- I usually sprinkle with cocoa powder before allowing to set, and sprinkle with a mother dusting of cocoa powder before serving. Note: The covering your tiramisu, especially if you have sprinkled before setting, try and avoid touching the surface with plastic wrap or foil as this will remove your cocoa layer. This may be difficult to avoid if the dish you are using is not too deep.
- Slice and enjoy after it has set.
