This recipe is an adaptation of the classic tiramisu, created in 1970 in Verona, Italy. It plays on the superb association of coffee and Grand Marnier® liqueur which, in addition to the coffee’s hazelnut flavours, adds a new dimension to this dessert.
Here, the classic Tiramisu recipe is enriched with the flavours of Grand Marnier® liqueur as well as with a fun and tasty ritual – eating the dessert with the chocolate spoon which can then be eaten itself!
- 6½ oz strong coffee
- 2 oz Grand Marnier® Cordon Rouge liqueur
- 4 ladyfinger biscuits
- 6½ oz mascarpone
- 4½ oz whipped cream
- 1 oz Grand Marnier® Cordon Rouge liqueur
- Finely grated zest of ½ orange
- 3 egg whites (3 oz)
- 3 egg yolks (2 oz)
- 1/3 cup sugar
- 70% dark chocolate
- Wooden skewers
- Combine the Grand Marnier® liqueur with the hot coffee. Let cool.
Soak the ladyfinger biscuits in this syrup until they are thoroughly imbibed.
Mix the yolks into the mascarpone. Add the Grand Marnier® liqueur along with the orange zest and whipped cream. Fold in the beaten together egg whites and sugar. Place a biscuit in the bottom of each glass and top with mousse. Repeat this procedure once more. Keep chilled.
Melt the chocolate and form small disks on a piece of aluminium foil using a teaspoon.
Insert wooden skewers to serve as handles of the chocolate spoons. Refrigerate and let harden.
Mix the mascarpone as little as possible as it can become grainy.
Serve with a glass of Grand Marnier® Cordon Rouge liqueur.