Tiramisu was our go-to dessert for Italian dinner until I discovered panna cott a . Prepare this dish in nice clear dessert bowls to showcase the layering effects of the espresso-soaked ladyfingers and mascarpone. For a family of coffee addicts, this is a great recipe to whip up when we crave coffee and mousse.
- Prep Time: 1 hour
- Cook Time: none, chill overnight
- Serves: 5
- 4 egg yolks
- 1/2 cup sugar for egg yolks
- 1 1/2 cup (375g) mascarpone cheese
- 1 egg white
- 1/8 cup sugar for egg whites
- 1/2 cup heavy cream, whipped
- 10 oz espresso
- 1/4 cup khalua
- 20 ladyfingers
- 1/8 cup cocoa powder
- 1/2 cup chocolate shavings
- raspberries for garnish
- mint for garnish
- Prepare espresso. Stir in khalua. Set aside to cool.
- Prepare a double boiler. Bring water to a boil over high heat, then reduce heat and let the water simmer.
- Place egg yolk and 1/2 cup sugar in the top bowl over the simmering water. Whip with a hand mixer until the yolk is thick and pale in color. Remove from heat.
- Add mascarpone cheese to the yolk and whip until well incorporated.
- In a separate bowl, whip egg whites to a soft peak, adding sugar gradually. Continue whipping till egg white is stiff and glossy.
- Fold whites into the mascarpone and yolk mixture, fold in whipped cream.
- To assemble tiramsu, soak ladyfingers one at a time and fill the serving dish with one layer of soaked ladyfingers. Spread half the mousse over the ladyfingers and smooth with a rubber spatula. Dust a film of hot cocoa over the mousse and sprinkle a layer of chocolate shavings. Repeat with another layer of ladyfingers, mousse, cocoa powder, and chocolate shavings.
- Cover and chill in the refrigerator overnight.
- To serve, garnish with raspberries and mint.