- For Syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 cup strong espresso
- For Cream:
- 12 ounces mascarpone cheese
- 3/4 cup confectioners' sugar
- 3 tablespoons Grand Marnier
- 1/2 teaspoon orange zest
- 1 1/2 cups heavy cream
- 16-18 ladyfingers
- 3 ounces chocolate, grated or chopped
- Ground cinnamon for dusting
- 1 teaspoon ground coffee
TO MAKE THE SYRUP: In a small saucepan, heat the water and sugar until thickened. Remove from the heat and add the espresso. Set aside.
TO MAKE THE CREAM: In the bowl of a standing mixer or by hand, cream the mascarpone with the confectioners’ sugar, Grand Marnier and orange zest. In another bowl, whip the cream to soft peaks and then fold into the softened mascarpone.
TO ASSEMBLE THE TIRAMISU: Break up 4-6 ladyfingers and soak them in a third of the syrup. Dip the remaining ladyfingers in the syrup and then rest them on the inside of 4 wineglasses. Dip the ladyfingers just enough to soak up the syrup but not to make them soggy.
Pipe or spoon a third of the cream into the glasses, then add some of the soaked ladyfinger pieces and a third of the chocolate. Repeat this until you have used all the cream.
Garnish the tiramisu with a dusting of cinnamon and the coffee. Chill for 1-2 hours and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
1096 calories; 83g total fat; 392mg cholesterol; 154mg sodium; 76g carbohydrates; 2g fiber; 14g 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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