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Author Notes: Tiramisu might be one of my favorite desserts of all time, even though it borders on the cliche in these post-Sleepless in Seattle days. This recipe packs a punch with Bacardi 151 and, along with the espresso, promises to keep you dancing all night long. As is my general rule of thumb when making desserts, it's not too sweet and requires only 2 bowls! The original recipe inspiration came from the cookbook writer Michele Scicolone, whose Italian dessert recipes I worship. —student epicure
tablespoons Grand Marnier or other orange liqueur
tablespoons Bacardi 151
ounces marscapone cheese, at room temperature
cup heavy cream
cup strong brewed espresso, I use instant
ounces 72% dark chocolate, finely chopped
- In a medium bowl, beat Grand Marnier, Bacardi, sugar, and marscapone with an electric hand-held mixer for 1 minute, until well-combined and lightened.
- In a separate small bowl, beat heavy cream with mixer until soft peaks form. Add sugar and beat until firm peaks form. Fold into marscapone.
- Line a loaf pan with 8 lady fingers dipped in the espresso. Layer on top half the marscapone and then sprinkle with half the chocolate. Repeat with another layer of dipped lady fingers, marscapone, and chocolate. Cover with plastic and chill of as long as possible, ideally overnight.
- This recipe was entered in the contest for Your Best Italian Dessert