Whether it’s coffee frosting on a bundt cake, frozen espresso ices or mocha petit fours, I believe that coffee, when used in dessert, is far superior to a regular cup of joe.
That’s one of the reasons why I love tiramisu. Yes, it’s rich and creamy but the liqueur and coffee soaked ladyfingers and the cocoa dusted top take it to a whole other level.
I like serving tiramisu in individual trifle cups for dessert. It makes for much cuter presentation than one big dish, and also ensures that you have just enough of the sweet dessert without feeling overfull.
- 5 ounces chocolate liqueur
- 1/2 cup espresso
- 16 ladyfingers
- 1 pound mascarpone cheese (or 8 oz. cream cheese mixed with 8 oz. sweetened whipped cream)
- 2 eggs, separated
- 1/3 cup confectioners’ sugar
- 3 ounces dark chocolate, grated
- good quality unsweetened cocoa powder
- Mix the chocolate liqueur with the coffee and set aside.
- For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup trifle dish.
- Soak each ladyfinger in the coffee and liqueur mixture for a few seconds, and then place in dish.
- Beat together the mascarpone cheese, egg yolks, and sugar until smooth
- Whip the separated egg whites until stiff; fold into the mascarpone mixture.
- Divide the filling evenly over the ladyfingers in the trifle dishes; gently shake unsweetened cocoa over tops.
- Grate the dark chocolate and sprinkle over the tops of the dishes. Refrigerate for at least 6 hours.