Tiramisu

~ I often find it difficult to follow instructions precisely as written, and will invariably improvise or put my own spin to the recipe. As such, I make a poor baker.  My fallback dessert has always been tiramisu. A simple matter of blending and chilling, the aromatic blend of coffee and alcohol is often a crowd pleaser, as is the soft cakey texture.

Special Equipment:

  hand mixer

  flour sifter

  13.5 x 9 baker

Ingredients:

6.5oz can Starbucks Doubleshot Espresso & Cream

6 tbsp Kahlua

3 tbsp Grand Marnier

3 large eggs- separated

2 tsp vanilla extract

8 ounces mascarpone

17.5oz pkg ladyfingers

14 oz whipped cream

cocoa powder

Directions:

1. In a medium bowl, beat egg whites until stiff and set aside.
2. In a separate medium bowl beat egg yolks and vanilla extract until pale and lemon-colored. Add the mascarpone and beat until smooth.
3. Gently fold egg whites the cheese mixture.
4. In a small bowl, combine coffee and alcohol. Swirl a few times to mix and set aside.
5. With each ladyfinger, dip quickly into coffee/alcohol mixture and line along inside of baker. Do not allow ladyfinger to soak as the end result will be too strong.
6. After each layer of ladyfinger has been complete, spread a layer of cheese mixture across surface.
7. Repeat process until all ladyfingers have been assembled.
8. Cover with plastic wrap and chill overnight or at least 3hrs.
9. Top with fresh whipped cream. Using a sifter, dust surface with cocoa powder. Serve immediately.