Godiva Tiramisu

This recipe for Tiramisu requires 3 different methods for the ingredients, but you will end up with the lightest Tiramisu ever! - and the Godiva Liqueur doesn't hurt either.

Photo by Patricia S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    egg yolks

  • 1/2

    cup sugar

  • 1/2

    pound Mascarpone cheese, softened

  • 1

    cup heavy cream

  • 1

    Tbsp. Rum

  • 1/2

    tsp. vanilla extract

  • 2

    Tbsp. plus 1-1/2 cups brewed Espresso

  • 3

    Tbsp. Godiva Liqueur

  • 3

    egg whites

  • 20 to 25

    Lady Finger Cookies

  • Cocoa Powder or shaved Godiva Chocolate

Directions

Preparation: In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons foll from the whisk (4 to 5 minutes). Add the mascarpone cheese and beat until smooth and creamy. In a chilled large mixing bowl, beat the cream to stiff peaks. Add the rum, vanilla and 2 Tbsp. of espresso and beat until smooth. In a clean mixing bowl, beat the egg whites to stiff peaks. With a spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup of the beaten egg whites and gold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended. Combine 1-1/2 cups espresso with 3 Tbsp. Godiva Liqueur. One at a time, submerge each lady finger into the mixture and lay it on the bottom of a 3-quart glass or ceramic baking dish (about 2 inches deep). Continue to form a complete layer. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered. Arrange another layer of soaked layfingers over the cream. Spread the remaining cream evenly over the top. Dust the Tiramisu with cocoa or shaved Godiva Chocolate. Refigerate at least 4 hours or up to 1 day before serving.

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