Tiramisu

Ingredients

• Espresso 3 double shots 180 ml
• Kahlua 2 tbsp
• Sugar for the espresso 4 tbsp
• Grand Marnier 2 tbsp
• Egg yolks 2
• Sugar for the yolks 25 g
• Mascarpone 8 oz
• Heavy cream 160 ml
• Sugar for the cream 1 ½ tbsp
• Vanilla ¼ tsp
• Lady fingers 100 g
• Cocoa to dust 2 tbsp

Instructions

1. 1

   Stir the 4 Tbsp sugar into the warm espresso until dissolved, then stir in the Kahlúa. Set aside 1 tablespoon of this and combine it with the Grand Marnier.

2. 2

   Whip the egg yolks with the 25 g sugar until pale and doubled in volume.

3. 3

   In a separate bowl, loosen the mascarpone with a few gentle strokes — just until smooth, as it splits if you overwork it.

4. 4

   Whip the cream with the 1.5 Tbsp sugar and the vanilla to soft, medium-stiff peaks.

5. 5

   Fold the cream into the mascarpone and yolks, then fold through the reserved Grand Marnier mixture until billowy and even.

6. 6

   One at a time, dip the ladyfingers in the sweetened espresso — a quick dunk, not a soak — and lay them in a 7-cup dish, spreading cream between the layers.

7. 7

   Dust the top with cocoa, cover, and chill at least a few hours or, better, overnight.