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.
Tried this recipe?Let us know how it was!