Taste the Air-Chilled Difference®

Pazzo Tiramisu

by , Chef , Pazzo!, Chapel Hill, North Carolina

Pazzo Tiramisu

Serves 6

  • 8 ounces mascarpone cheese
  • 2 pints heavy whipping cream
  • 1/4 cup Kahlua
  • 1/4 cup Grand Marnier
  • 3 shots espresso
  • 3/4 cup coffee
  • 24 to 30 ladyfingers
  • Cocoa powder to dust
  • 6 martini glasses (rocks glasses or brandy snifters will also work)

Stir the espresso and coffee together; set aside.

Whip the mascarpone, heavy cream, Kahlua, and Grand Marnier together until soft peaks form.

Place a dollop of the cream mixture in the bottom of each martini glass. Top the cream with a dusting of cocoa powder. Break the ladyfingers into pieces and arrange on top of the heavy cream mixture. Using a pastry brush, brush the ladyfingers with the espresso mixture until soaked. Cover soaked ladyfingers with another layer of cream and dust with cocoa powder. Repeat the layers, ending with cream dusted with cocoa powder on top.

Cover each glass with plastic wrap and refrigerate overnight.