Rum and orange juice add kick to this simple, crowd-pleasing dessert.
- 1/2 cup warm espresso or strong coffee
- 1/2 cup granulated sugar
- 2 tablespoons brandy or rum
- 12 crisp classic Italian ladyfingers (one sleeve of a two-sleeve, 7-ounce package)
- 3 large egg yolks
- 1/4 cup orange juice
- 8 ounces mascarpone cheese, at room temperature
- 1 teaspoon minced orange zest
- 1 tablespoon orange liqueur
- 1/2 cup heavy cream
- 1/4 cup chopped chocolate coffee beans or chocolate chips
- 1 teaspoon ground cinnamon
In a medium bowl, mix together the espresso, 1/4 cup of the sugar and the brandy or rum. Cool. Briefly dip 8 of the ladyfingers into the coffee and then lay them in the bottom of a 4-cup shallow serving dish. Do not soak the ladyfingers. Reserve the coffee mixture.
In a medium heatproof bowl, whisk the egg yolks together, and then whisk in the remaining sugar and the orange juice. Set the bowl over a pot of simmering water, and with a hand-held mixer or a whisk, whip for 3 to 4 minutes, or until the eggs are thick and light yellow in color. Remove from the heat and whip until cool.
Cream the mascarpone until softened, and mix with the eggs. Add the orange zest and orange liqueur. In another bowl, whip the cream to soft peaks and then fold it into the mascarpone mousse. Fold in the chopped espresso beans or chocolate chips.
Spread 2/3 of the mascarpone mousse over the ladyfingers. Break up the last 4 ladyfingers and briefly soak them in the coffee-brandy mixture. Scatter them over the mousse and then cover with a smooth layer of the remaining mousse. Chill for 2 hours, dust the tiramisu with the cinnamon, and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
468 calories; 31g total fat; 262mg cholesterol; 70mg sodium; 38g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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