Mordini Tiramisu

 

Serves 10

Prep time 15/20 minutes

Refrigerate rest 24/48 hours, 48/72 best.

 

4 c high quality espresso or triple strength coffee (I prefer triple strength Kona).

1 c Granulated sugar

2 tbs Bacardi light rum

4 tbs Frangelico

4 large eggs separated

16 oz Mascarpone cheese

46 ladyfingers (Torino brand preferred) Cookie style NOT fresh soft like bread.

1/2 c whipping cream

6 Andes chocolate mints grated

9 x 13 dish

 

1)    Brew coffee add rum & Frangelico + 2 tbs sugar let cool in a flat bowl.

2)    (bowl 1) Whisk egg yolks and sugar until pale yellow & fluffy.

3)    (bowl 1) Beat mascarpone into egg mixture until smooth & creamy 3 minutes.

4)    (bowl 2) Whip egg whites to medium stiff peaks.

5)    With spatula fold 1/4 bowl 2 into bowl 1 to lighten cheese mixture.

6)    GENTLY fold remaining bowl 2 into bowl 1, taking care NOT to deflate whites.

 

Ladyfinger dipping very important a soggy ladyfingers won’t do. Dip in bowl 1/2 second flip remove quick break one in half center should be dry and mixture should only be about 1/4 through surface.

 

1)    Stacking order ladyfingers, mascarpone, ladyfingers, mascarpone.

2)    Dip ladyfingers as above and line bottom of dish.

3)    Use about 1/2 mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.

4)    Dip remaining ladyfingers as above and place on top of previous layer.

5)    Use remaining mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick.

6)    Whip the cream to soft peaks, lightly spread on surface 1/4” thick.

7)    Medium grate mints onto plate sprinkle on top.  Presentation is 90%.

8)    Cover and refrigerate for at least 24 hours best results 60 hours it’s worth the wait believe me.