Description
These ladyfingers are soaked with espresso and layered with a light, airy cream filling of mascarpone cheese and Grand Marnier® brandy. A salted caramel sauce rounds this dessert out, elevating it to not just another run-of-the-mill tiramisu. Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.
Ingredients
- 1 ½ cups brewed espresso, at room temperature
- 4 tablespoons brandy-based orange liqueur (such as Grand Marnier®), divided
- 4 tablespoons white sugar, divided
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1 (3 ounce) package savoiardi biscuits (ladyfingers)
- 2 tablespoons grated bittersweet chocolate, or to taste
- 2 tablespoons cocoa powder, divided, or as needed
- 1 cup white sugar
- ¼ cup cold water
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
Instructions
- Combine brewed espresso
- 2 tablespoons liqueur
- 1 tablespoon sugar
- and vanilla extract in a wide bowl. Set aside.
- Set a bowl over a saucepan of barely simmering water. Add remaining liqueur
- 3 tablespoons sugar
- and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume
- 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool
- 5 to 10 minutes.
- Whip cream in a bowl using an electric mixer until it holds stiff peaks
- 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
- Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies
- breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
- Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over
- and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
- Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
- Meanwhile
- stir sugar and cold water together in a saucepan over medium-high heat. Cook
- without stirring
- until sugar has turned a deep amber hue
- 10 to 12 minutes.
- Warm cream in a small saucepan over medium-low heat
- 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth
- 2 to 3 minutes. Remove from heat. Whisk in butter
- followed by salt.
- Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 6 hrs 50 mins
Servings: 8