This boozy and decadent dessert will have your mouth watering before you're even done making it!
Make and pour espresso/strong coffee into a cup. Once cooled add Grand Mariner.
Dip half of your ladyfingers into the espresso mixture. A quick dunk will be enough, you don't want to saturate them. The ladyfingers will soften while it cools.
**Set the coffee aside for the second layer!!
In a 9x13 pan, line the bottom of the pan with the dipped ladyfingers. Break them apart as needed.
In a mixer, with the whisk attachment, beat the mascarpone and run together on medium speed until smooth. Set aside.
In a large pot, bring water to a boil, over medium-low heat, to act as a double boiler. The amount of water doesn't really matter, but you don't want the water touching the bowl that will eventually sit on top.
While the water heats up, separate your eggs into different bowls; 4 yolks and 4 whites.
**In a 3rd bowl, one by one separate your eggs, then pour them into the respected bowl. This is incase a yolk breaks.
Once the water is boiling, in a heat-safe bowl add yolks and 1/4 cup of sugar. Place the bowl on top of the pot.
Whisk the yolks and sugar together until light and foamy for about 5 minutes.
**You must continually whisk otherwise you'll end up with scrambled eggs. A minute on - a minute off is a a good technique to use.
Immediately pour your yolks into the mascarpone mixture and beat until combined on medium speed. Scrape into another bowl. Clean your mixing bowl and the whisking attachment.
With a CLEAN mixing bowl and whisking attachment, beat the heavy cream and vanilla on medium-high speed until medium peaks. About 3-4 minutes.
Fold whipped cream into the mascarpone mixture. Clean the mixing bowl and whisking attachment again.
With a CLEAN mixing bowl and whisking attachment, beat the egg whites and salt together on medium-high speed for about a minute. Increase the speed to high and slowly pour in the remaining 1/4 cup of sugar. Beat for about 4-5 minutes. DO NOT OVER BEAT!!
Gently fold egg whites into the mascarpone/whipped cream mixture.
Spread half of the cream evenly over the first layer of Ladyfingers.
Dip the remaining Ladyfingers in the coffee mixture. Arrange on top of the cream, pressing down slightly.
Add remaining cream on top of the 2nd layer of Ladyfingers.
**Use any Ladyfinger scraps to use up the remaining coffee and scrape the bowl. Handheld tiramisu!!
Refrigerate, uncovered, for 2-3 hours.
Sift a dense layer of cocoa powder on top. Cover with plastic wrap or aluminum foil. Chill for 8-9 or more hours.
**Patience friend... it will pay off!!
After chilling, cut and serve!
If freezing, do not dust with cocoa!! Tightly cover and freeze. When ready, remove from freezer, dust with cocoa, and thaw in fridge for 24 hours.
Ingredients
Directions
Make and pour espresso/strong coffee into a cup. Once cooled add Grand Mariner.
Dip half of your ladyfingers into the espresso mixture. A quick dunk will be enough, you don't want to saturate them. The ladyfingers will soften while it cools.
**Set the coffee aside for the second layer!!
In a 9x13 pan, line the bottom of the pan with the dipped ladyfingers. Break them apart as needed.
In a mixer, with the whisk attachment, beat the mascarpone and run together on medium speed until smooth. Set aside.
In a large pot, bring water to a boil, over medium-low heat, to act as a double boiler. The amount of water doesn't really matter, but you don't want the water touching the bowl that will eventually sit on top.
While the water heats up, separate your eggs into different bowls; 4 yolks and 4 whites.
**In a 3rd bowl, one by one separate your eggs, then pour them into the respected bowl. This is incase a yolk breaks.
Once the water is boiling, in a heat-safe bowl add yolks and 1/4 cup of sugar. Place the bowl on top of the pot.
Whisk the yolks and sugar together until light and foamy for about 5 minutes.
**You must continually whisk otherwise you'll end up with scrambled eggs. A minute on - a minute off is a a good technique to use.
Immediately pour your yolks into the mascarpone mixture and beat until combined on medium speed. Scrape into another bowl. Clean your mixing bowl and the whisking attachment.
With a CLEAN mixing bowl and whisking attachment, beat the heavy cream and vanilla on medium-high speed until medium peaks. About 3-4 minutes.
Fold whipped cream into the mascarpone mixture. Clean the mixing bowl and whisking attachment again.
With a CLEAN mixing bowl and whisking attachment, beat the egg whites and salt together on medium-high speed for about a minute. Increase the speed to high and slowly pour in the remaining 1/4 cup of sugar. Beat for about 4-5 minutes. DO NOT OVER BEAT!!
Gently fold egg whites into the mascarpone/whipped cream mixture.
Spread half of the cream evenly over the first layer of Ladyfingers.
Dip the remaining Ladyfingers in the coffee mixture. Arrange on top of the cream, pressing down slightly.
Add remaining cream on top of the 2nd layer of Ladyfingers.
**Use any Ladyfinger scraps to use up the remaining coffee and scrape the bowl. Handheld tiramisu!!
Refrigerate, uncovered, for 2-3 hours.
Sift a dense layer of cocoa powder on top. Cover with plastic wrap or aluminum foil. Chill for 8-9 or more hours.
**Patience friend... it will pay off!!
After chilling, cut and serve!
If freezing, do not dust with cocoa!! Tightly cover and freeze. When ready, remove from freezer, dust with cocoa, and thaw in fridge for 24 hours.