Tiramisu with Granor Vermouth
This twist on a traditional tiramisu uses Granor Vermouth for a delightful touch.
Ingredients
4 egg yolks
1/2 cup of sugar, divided
1 cup of heavy cream
8 oz of mascarpone
2 cups espresso or very strong coffee, cooled
2-3 tb Granor Vermouth (adjust to taste)
1 tb cocoa powder, plus more for dusting
24 ladyfingers
Method
- In a medium bowl, whisk egg yolks with 1/4 cup of sugar until very pale yellow and doubled in volume.
- In a separate bowl, whip the heavy cream and remaining 1/4 cup of sugar until soft peaks form. Add the mascarpone and continue to whip until fully combined and medium peaks form.
- Gently fold the whipped mascarpone mixture into the whipped egg yolks until smooth and fully incorporated. Set aside.
- In a small bowl, combine cooled espresso and vermouth.
- Sift 1 tablespoon of cocoa powder into the bottom of your baking dish.
- Assemble tiramisu. Working one at a time, briefly dip each ladyfinger into the espresso mixture and arrange them in a single layer in the baking dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. - Dust the top with additional cocoa powder. Cover and refrigerate for at least 4 hours (overnight is best) to allow it to set.
