Recipe Background
When the occasion calls for an exquisite dessert, she sure knows how to entice you! Tara's Sinful Tiramisu is the perfect temptation! This alluring confection is layered with espresso-and-Grand Marnier ® -soaked ladyfinger cookies and a creamy, dreamy rum-induced mascarpone blend. Topped with a velvety blanket of cocoa powder, she sure knows how to provoke your desire for sweets! Tara's Sinful Tiramisu is a heavenly choice for all of life's special celebrations. There are no transgressions here!
When the occasion calls for an exquisite dessert, she sure knows how to entice you! Tara's Sinful Tiramisu is the perfect temptation! This alluring confection is layered with espresso-and-Grand Marnier ® -soaked ladyfinger cookies and a creamy, dreamy rum-induced mascarpone blend. Topped with a velvety blanket of cocoa powder, she sure knows how to provoke your desire for sweets! Tara's Sinful Tiramisu is a heavenly choice for all of life's special celebrations. There are no transgressions here!
Ingredients
- 1 1/4 cups espresso very strongly prepared and warm or room temperature
- 6 tablespoons Grand Marnier liqueur
- 40-45 ladyfinger cookies
- 2 cups mascarpone cold or room temperature
- 1/4 cup dark rum
- 4 large eggs yolks and whites separated
- 1/2 cup granulated sugar divided
- 2 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- unsweetened natural or Dutch-process cocoa powder to taste, for topping
Directions
- In a medium shallow bowl, add the espresso and the liqueur and whisk to combine.
- Quickly dip each side of about 20-23 of the cookies, 1 at a time, into the espresso mixture. Be careful not to over-saturate them.
- Place the soaked cookies into the bottom of a 9x13-inch baking dish in a single layer, cutting them if needed to fill the empty spaces. Reserve the remaining espresso mixture.
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, add the mascarpone and the dark rum and beat on medium speed until smooth. Set it aside.
- In a double boiler, add the egg yolks and 1/4 cup of the granulated sugar and whisk until it is light and foamy, about 5 minutes.
- Immediately pour the egg mixture into the mascarpone mixture and beat on medium speed until combined.
- In a large bowl, add the heavy cream and the vanilla extract and beat with an electric hand mixer on medium speed until medium peaks form, about 3-4 minutes.
- Immediately add the whipped cream mixture into the mascarpone mixture and fold to combine.
- In another large bowl, add the egg whites and the salt and beat with an electric hand mixer on medium speed until foamy, about 1 minute.
- Increase the mixer speed to high and slowly pour the remaining granulated sugar into the egg white mixture. Beat until stiff peaks form, about 4-5 minutes. Be careful not to overbeat.
- Add the egg white mixture to the mascarpone mixture and fold to combine.
- Use an offset spatula to spread 1/2 of the mascarpone mixture over the soaked cookies.
- Dip both sides of the remaining cookies in the remaining espresso mixture.
- Arrange the soaked cookies on top of the mascarpone mixture layer, cutting them as needed to fill the empty spaces.
- Gently press the soaked cookies down into the mascarpone layer to make it compact.
- Use an offset spatula to spread the remaining mascarpone mixture over the soaked cookies. If there is still room in the dish and remaining ingredients to be used, continue the process until the dish is full or no ingredients remain.
- Refrigerate the tiramisu, uncovered, about 2-3 hours.
- Transfer the chilled tiramisu from the refrigerator and evenly sift a dense layer of the cocoa powder over the top.
- Wipe the rim of the baking dish and tightly cover with plastic wrap or aluminum foil.
- Refrigerate the tiramisu for at least 8 hours and up to 24 hours.
- Slice and serve.
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