Kerry's Tiramisu
1 1/2 cups sugar 3 cups whipping cream
1/2 cup plus 2 tablespoons espresso coffee
2/4 cup plus tablespoons hot water 3 tablespoons Grand Marnier 1 cup Mascarpone cheese 2 tablespoons
Marsala Wine 3 eggs yolks 6 tablespoons sugar 1 teaspoon vanilla 3 egg whites Pinch of salt Lady
Fingers or sponge cake 1/2 inch thick 12 oz. milk chocolate (grated) Shaker of powdered sugar
For Tiramisu: In a mixing bowl, whisk the espresso, water and Grand Marnier together, set aside. In
a mixing bowl, combine the Mascarpone and Marsala together and beat until smooth. In a medium bowl
beat the egg yolks, and 3 tablespoons of the sugar together until smooth, set over a hot water bath
and beat for 3 minutes until light and foamy. Remove from the heat, and without waiting beat this
mixture into the Mascarpone mixture. Whip the 3 cups whipping cream, slowly adding the 1 1/2 cups
sugar. In two small additions, fold the Mascarpone mixture into 2 cups of the whipped cream to
lighten mixture. Then fold that mixture back into the remaining whipped cream. In a standing
electric mixer, beat the egg whites and salt on medium speed until foamy. Increase the speed and add
the remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg whites, all at once into
the Mascarpone mixture.
Moisten the lady fingers with the espresso mixture and line them into the bottom of a 9 x 13 cake
pan. Top with a third of the Mascarpone mixture, spreading it out evenly. Top that with a third of
the white chocolate mousse. Sprinkle generously with grated chocolate and powdered sugar. Add
another layer of moistened lady fingers. Top with a third Mascarpone mixture, spreading evenly, then
another layer of mousse, sprinkle generously with the grated chocolate and powdered sugar. Add
another layer of moistened lady fingers. Top with the remaining Mascarpone mixture. Top with the
remaining white chocolate mousse. Garnish the Tiramisu with grated chocolate. Refrigerate uncovered
for a minimum of 2 hours.
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