Since yesterday was National Espresso Day I thought I would share this recipe for Expresso Tiramisu perfect for anytime of the year. This recipe was actually crated by Cooking Channel Stars and mixology duo, Alie Ward & Georgia Hardstark, but I made it last week and it’s amazing! This recipe starts with NESCAFÉ Dolce Gusto Espresso Intenso pods which makes this recipe even simpler. Enjoy for the holidays this week, Christmas or when ever you are having a tiramisu craving!
1 NESCAFÉ Dolce Gusto Espresso Intenso pod
11/2 oz dark rum
1/2 oz coffee liqueur
2 eggs, separated
Pinch of salt
7 tbsp. granulated sugar, separated in half
1 cup mascarpone
10-12 ladyfinger cookies
Cocoa powder for dusting
1. Prepare one NESCAFÉ Dolce Gusto Espresso Intenso pod and mix with rum and coffee liqueur. Set aside to cool.
2. Beat the egg whites and pinch of salt until they begin to stiffen, then slowly beat in half the sugar until fully stiff.
3. In another bowl, beat the egg yolks with the remaining 3 1/2 tbsp. until stiff. Add the mascarpone and mix until smooth, then slowly incorporate the egg white mixture until just mixed.
4. To build the tiramisu, take a medium-sized individual serving bowl and layer a spoonful of the mascarpone mixture on the bottom. Next take half the ladyfingers and soak them in the cooled NESCAFÉ Dolce Gusto Espresso Intenso mixture for about 15 seconds (until they’re moist but not soggy) and layer them atop the mascarpone mixture. Break the cookies if needed to assure even coverage. Dust with cocoa powder, then repeat steps to add another layer of all the components, finishing the bowl with a generous dusting of cocoa powder. Refrigerate for at least an hour, if you have the patience. If not, grab a spoon and enjoy with someone you “like” like.