Tiramisu
Serves 12
| prepPrepare a 9×13-inch baking pan with 12–14 cup capacity | ||||||||
| 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 | |||
| 75 ml Grand Marnier (optional) | ||||||||
| 40–45 ladyfingers | ||||||||
| 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 | |||
| 30 ml dark rum | ||||||||
| 4 large pasteurized eggs, separated | Whisk egg yolks & 1/4 cup sugar over heat, 5 min | |||||||
| 100 g granulated sugar, divided | ||||||||
| 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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