This Tiramisù has coffee, three different liquors and a video to follow while you are making it. You do not need to be a master chief to make this Boozy Tiramisù. This recipe and video provide you an experienced teacher giving you the instructions and helpful hints that will assist you in creating this delicious treat. Use your Sasquatch Coffee in your recipe for the best results. Boozy Tiramisù directions are provided for you with the ingredient list below.
- 2 cups espresso or very strong freshly brewed coffee, at room temperature
- 5 tablespoons dark rum, 6 tablespoons Kahlua (Jill prefers Kahlua Especial)
- 2 tablespoons cognac
- 4 large eggs, separated, at room temperature
- Pinch of salt
- 13 tablespoons sugar, divided
- 2 cups (16 oz) mascarpone
- 24 four-inch ladyfingers
- 2 ounces bittersweet chocolate, shaved
- Unsweetened cocoa powder for serving
1. In a glass pie plate, mix together the coffee, rum, and cognac. The mixture should taste strongly of alcohol. (That flavor will tone down when mixed with the other ingredients.)
2. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the beaten egg whites into a small bowl.
3. In the same bowl you just used for the egg whites, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
5. Put a thin layer of the mascarpone cream into each vessel.
6. Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be sopping wet, and can’t be saturated enough. Then layer them over the mascarpone cream in each vessel. Sprinkle a little of the coffee/liquor mixture over the cream.
7. Grate a generous amount of chocolate over the cookies and cream.
8. Top with another thin layer of mascarpone cream. Two layers is sufficient for the small glass vessels, but three layers is what you will need for the large trifle bowl. Cover, and refrigerate at least four hours, but preferably overnight.
9. Right before serving, shake powdered cocoa generously on top.
*This recipe uses raw eggs, which is the traditional way of making Tiramisu.
SRC: Get the Raspberry Tiramisù ingredient list and directions at: www.wcsh6.com/story/news/local/morning-report/2014/12/01/tasty-tiramisu-recipes/19727709/