These ladyfingers are soaked with espresso and layered with a light, airy cream filling of mascarpone cheese and Grand Marnier® brandy. A salted caramel sauce rounds this dessert out, elevating it to not just another run-of-the-mill tiramisu. Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.
Ingredients
Salted Caramel Sauce
- 1 cup white sugar
- ¼ cup cold water
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1 ½ cups brewed espresso, at room temperature
- 4 tablespoons brandy-based orange liqueur (such as Grand Marnier®), divided
- 4 tablespoons white sugar, divided
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1 (3 ounce) package savoiardi biscuits (ladyfingers)
- 2 tablespoons grated bittersweet chocolate, or to taste
- 2 tablespoons cocoa powder, divided, or as needed
Directions
Step 1
Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
Step 2
Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
Step 3
Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
Step 4
Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
Step 5
Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
Step 6
Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
Step 7
Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
Step 8
Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
Step 9
Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.
Cook’s Notes:
You can substitute strong coffee for brewed espresso, and sweeten either if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 530 | |
% Daily Value * | |
Total Fat37g | 47% |
Saturated Fat21g | 105% |
Cholesterol204mg | 68% |
Sodium298mg | 13% |
Total Carbohydrate45g | 16% |
Dietary Fiber1g | 3% |
Total Sugars36g | |
Protein6g | |
Vitamin C0mg | 2% |
Calcium86mg | 7% |
Iron1mg | 4% |
Potassium142mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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