Tiramisu

Serves 12

prepPrepare a 9×13-inch baking pan with 12–14 cup capacity
1 cup / 240 ml very strongly prepared espresso, warm or room temperature	Whisk espresso & Grand Marnier	Dip & layer first ladyfingers				Dip remaining ladyfingers, layer & spread remaining cream	Chill uncovered 2–3 hr	Dust cocoa powder, chill 8–9 hr or up to 1 day
5 Tablespoons / 75 ml Grand Marnier (optional)
40–45 ladyfingers
16 oz / 450 g mascarpone, cold	Beat mascarpone & rum	Beat yolks into mascarpone mixture	Fold whipped cream into mascarpone	Fold whites into mascarpone cream	Spread half cream over first ladyfinger layer
2 Tablespoons / 30 ml dark rum
4 large pasteurized eggs, separated	Whisk egg yolks & 1/4 cup sugar over heat, 5 min
1/2 cup / 100 g granulated sugar, divided
2 cups / 480 ml heavy cream or heavy whipping cream	Whip heavy cream & vanilla, medium peaks, 3 min
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt	Beat egg whites & salt, 1 min; add remaining sugar	Beat whites to stiff peaks, 4–5 min
unsweetened natural or Dutch-process cocoa powder

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