Rad and Boozy Tiramisu, aka Terrible Sue

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Course: Dessert
Servings: 0

Equipment

  • Electric Hand Mixer or Stand Mixer with Whisk Attachment

Ingredients

  • 6 large Egg Yolks, pasture-raised
  • ¼ cup Granulated White Sugar
  • 4 ounces Good Dark Rum, divided (El Dorado 8 yr)
  • 1 ounce Coffee Liqueur (Kahlúa Original)
  • 12 ounces Brewed Espresso, divided
  • 16 ounces Mascarpone Cheese
  • 1 package Ladyfingers, typically 24
  • 8 ounces Heavy Whipping Cream
  • 1 ounce Triple Sec (Cointreau)

Garnish

  • Bittersweet chocolate, shaved or grated

Instructions

  • Whisk the egg yolks and sugar at medium-low speed until very thick and light yellow.
  • Lower the speed to low and add 2 oz rum, 2 oz cup espresso, coffee liqueur, and the mascarpone. Whisk until smooth and well combined
  • In a separate shallow bowl, combine the remaining rum and espresso.
  • To build the tiramisu, I recommend you read the rest of the steps before proceeding to avoid the ladyfingers falling apart.
  • Have your 9x13 dish or pan nearby, along with your ladyfingers and espresso mixture.
  • Roll each ladyfinger, one at a time, in the espresso mixture to cover, careful not to submerge longer than 5 seconds each, or they will fall apart. Place the soaked ladyfinger in the bottom of the 9x13 pan.
  • Continue until half of the ladyfingers are soaked and placed in the pan.
  • Pour half the espresso cheese mixture over the ladyfingers and smooth out.
  • Continue with the rest of the ladyfingers, soaking one at a time and layering onto the cheese mixture.
  • Pour the rest of the cream mixture on top and smooth out.
  • Whisk the heavy cream until you have stiff peaks.
  • Carefully fold in the triple sec until just combined.
  • Layer the cream mixture on top and cover the dish with plastic wrap.
  • Place in the refrigerator for no less than 4 hours or overnight.
  • Before serving, sprinkle the top with shaved chocolate.
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