Kahlua Flavored Tiramisu
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Mascarpone cheese||26 Ounce (At Room Temperature)|
|Cold brewed espresso||1 Cup (16 tbs)|
|Kahlua||1⁄2 Cup (8 tbs)|
|Ladyfingers||12 Ounce (2 Packages)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Tablespoon|
In a double boiler over barely simmering water, whisk the egg, egg yolks, 1 cup of the sugar, and the vanilla together for about 3 minutes, or until the volume nearly doubles and the mixture becomes a light lemon yellow.
Remove from heat and beat the egg mixture on high speed until it has cooled to room temperature.
Add the mascarpone and blend on low speed until very smooth.
Scrape the sides and bottom of the bowl to blend evenly.
In a large bowl, beat the egg whites with the remaining 1/2 cup sugar until stiff, glossy peaks form.
Fold the beaten egg whites into the mascarpone mixture in thirds.
Refrigerate until needed.
Combine the espresso and Kahlua to make a syrup.
Place a layer of ladyfingers in a 6-cup bowl.
Moisten the ladyfingers well with the syrup and dust evenly with the cocoa powder.
Top with a 1 -inch thick layer of the mascarpone filling.
Repeat layering in this sequence until all the components are used, ending with a layer of filling.
Dust the entire surface of the cake with cocoa power and powdered sugar.
Refrigerate for at least 2 hours or until thoroughly chilled before serving.