FEATURED ON WCSH6 MORNING REPORT
Want to make this Boozy Tiramisù recipe in Jillyanna’s class setting? Sign up for our upcoming Homemade Pasta Class on December 12th, featuring Christmas Cannelloni pasta dishes and Tiramisù dessert! In addition to Boozy Tiramisù, you will also learn to make Red Raspberry Tiramisù! This is our last class of the season, with a special holiday focus, so BUY TICKETS TODAY!
Watch Jillyanna’s appearance on WCSH6 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
- 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.)
- 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.
- 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.
- Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
- Put a thin layer of the mascarpone cream into each vessel.
- 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.
- Grate a generous amount of chocolate over the cookies and cream.
- 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.
- Right before serving, shake powdered cocoa generously on top.
- *This recipe uses raw eggs, which is the traditional way of making Tiramisu.
- Makes 12 servings (enough to almost fill a large glass trifle bowl or enough to almost fill twelve 1/2 cup glass containers).