As we all know they're multi versions of Tiramisu desserts. In fact I think it is on every Italian restaurant dessert menu and many other restaurants dessert menus as it is easy to make. Some are good and some are not so good. I found this recipe in the Ballymaloe Dessert Cookbook which I bought back in December. I have mad a number of desserts for it an most I have enjoyed and others are am still learning to make.
Like most Tiramisu it is relative easy to make, however, it is not like any I have ever had in a restaurant. It clearly lives up to its name which means "pick-me-up as it has both liquor and caffeine to fire you up.
the recipe calls for:
1 1/2 cups of espresso or others strong coffee. I used espresso
3 tablespoons of dark rum
3 tablespoons of brandy (I used Grand Mariner)
3 oz semisweet chocolate
3 extra large eggs separated (you can use the equivalent of large eggs)
1/4 cup of extra fine sugar (regular sugar would work)
9 oz of mascarpone cheese (I used 8 because the container only came with
40 lady fingers
2 tablespoons of unsweetened cocoa powder for decoration ( I found my grindings from by chocolate was more then sufficient)
Place the coffee in a bowl and add the brandy and the rum. Allow it to cool
Roughly chop the chocolate or use a food processor on the pulse function
Whisk the eggs yolks with sugar until it is light and fluffy and holds a ribbon on the surface about 5 minutes.
Mix in the mascarpone 1 tablespoon at a time until smooth and creamy. whip egg whites in a clean bowl to a stiff peak and gently fold in the egg mixture.
Assemble the dish. Dip the each lady finger in the coffee mixture about 2 to 3 second no longer as the will break apart. Place one layer on the bottom of the bowl add a layer of the mascarpone mixture then a layer of the chocolate and repeat two or three more times top with the chocolate. place in the refrigerator for at least 6 hours over or overnight.
