Boozy Tiramisu

Directions

1. Prepare your espresso and let cool.

2. Once cooled, in a large shallow dish, mix together the cooled espresso or coffee with the Kahlúa, and brandy, rum or cognac and set aside.

3. Next whip together the egg yolks and 1/4 C.sugar with an electric mixer or hand mixer until the mixture becomes pale yellow and the texture is ribbony and almost doubled in size. Set aside.

4. In another large bowl whip together with a cleaned electric mixer or hand mixer- the heavy cream, almond extract, and 1/4 C. sugar until soft peaks form.

5. Add your mascarpone and continue to mix until soft and creamy with medium peaks.

6. Gently fold in your mascarpone cream mixture into the egg mixture with a large spatula until combined. Set aside.

Whip cream topping

1. Using a medium bowl and a clean hand mixer, whip together the heavy cream, powdered sugar, and almond extract until soft peaks form. Set aside for assembly.

Assembly

1. Using a large casserole dish, start by quickly dipping each ladyfinger into the espresso mixture. (Be sure to not dunk them for more than a second or they will start to disintegrate.)

2. Layer dunked ladyfingers along the bottom of the dish .

3. Layer with half of the mascarpone cream mixture, and using a sifter, dust with cocoa powder evenly.

4. Repeat with another layer of dunked ladyfingers, then cream, and cocoa powder.

5. If you have enough space in your dish to do another layer of ladyfingers, do another row but make sure there is about 3/4-1” left for the whipped cream layer on top. 

6. Lastly apply your whipped cream layer on top of your mascarpone/cocoa layer.

   * We piped little dollops of whipped cream on top to create a decorative topping using a large round tip with a piping bag, but you can use whatever attachment you want to create a fun design or go freestyle!

7. Coat evenly with a heavy layer of sifted cocoa powder on top, cover with plastic wrap making sure it’s not touching the top, and refrigerate overnight.

8. Serve chilled.