Sunday Night Tiramisu
This tiramisu leans into layered flavor, using a blend of spirits and citrus to deepen and balance the classic espresso base.
By: Elise Jesse
This tiramisu leans into layered flavor, using a blend of spirits and citrus to deepen and balance the classic espresso base. Rum adds warmth and body, enhancing the richness of the mascarpone, while amaretto brings a subtle almond sweetness that echoes the dessert’s creamy texture. A touch of orange liqueur and fresh orange zest brighten the whole dish, cutting through the richness with gentle citrus aromatics. Together, they create a more complex, grown-up tiramisu that is still traditional, but lifted with nuance, balance, and intention.
Ingredients:
4 shots of espresso
1/4 cup Disaronno, divided
2 tablespoons of rum, divided
2 tsp orange liqueur
4 eggs, separated
1/2 tsp from a lemon (for egg whites)
2/3 cup granulated sugar, divided
two 8-ounce packages of mascarpone
1 teaspoon vanilla extract
1 16-ounce package ladyfingers.
cocoa powder, for dusting
1 orange for zesting
Directions:
Brew 4 shots of espresso and set aside and allow it to cool.
Separate the egg yolks and whites, putting the whites into a stand mixer bowl with the whisk attachment. Set the yolks aside for now.
Beat the egg whites on high speed for about 3-5 minutes until frothy. Keep the mixer going as you add 1/3 cup sugar and 1/2 teaspoon of lemon juice. Once you get stiff peaks, remove the whites and place them into a separate bowl, and clean your mixing bowl and whisk (you’ll need it for the next step).
To the clean mixing bowl, add egg yolks and ⅓ cup granulated sugar. Beat on high speed for about two minutes until you see the yolks turn a light yellow color.
Scrape down the sides of the bowl before adding the mascarpone, 2 tablespoons of rum, 2 tablespoons Disaronno, 1 tsp of orange liquor, vanilla extract, and salt, and whisk until combined.
Add half of the meringue into the bowl with the egg yolk mixture. Gently fold to combine. Once combined, mix in the remaining meringue.
Spread a thin coating of this mascarpone cream on the bottom of the baking dish.
Add the remaining alcohol to a shallow bowl along with the cooled espresso.
Working quickly, dunk the lady fingers into the coffee mixture on both sides and place them in a single layer in the bottom of the baking dish. Spread about half of the mascarpone meringue over the ladyfingers.
Repeat the process with another layer of coffee-soaked lady fingers. Top with the second half of the mascarpone merengue, spreading it into an even, pretty layer (an offset spatula will give you the most consistency here).
Place the dish in the fridge to set for at least 4 hours or overnight (I personally make this the day before to get it out of the way).
Before you serve, take the tiramisu out of the fridge and dust the top with cocoa powder and orange zest.
