There has never been a more delicious fluffy rich coffee liqueur dessert than the Respass Tiramisu named after the reclusive art world muse. Made with homemade lady fingers this is a treat that never lets you down and is always impressive. I in my 20’s would make this and serve it at art openings due to both the inexpensive cost to produce it ( as opposed to the Florentine Spinach Dip which costs a fortune) as well as the over the top rich flavor it delivered for each visitor. You can cut the recipie in half to only make a 8″ square glass dish (do not decrease the dipping liquid) otherwise this will make a 9″x13″ glass dish. This recipe has been updated to replace the ever increasingly limited access to lady fingers.
- 2 cups mascarpone, (500g)
- 1 box of vanilla wafers & 1 one pack of Aldi Oatmeal Cookies or in place of these two, 24 lady fingers
- 1 cup strong brewed coffee, (230ml)
- 1 dark chocolate chili bar, grated
- 4 egg yolks, at room temperature
- 3 egg whites, at room temperature
- 6 tablespoons sugar
- 4 tablespoons coffee liqueur, (optional)
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon of cream of tartar
- Stir coffee & Kahlua in a flat bowl and set aside
- Whip egg whites and cream of tartar in a small bowl with a fork to dissolve as much as possible in the egg whites
- Add 3 tablespoons of sugar to the egg yolks and take a beater to them until pale frothy. Add the mascarpone and continue to beat and airyate until smooth and creamy, set aside.
- Transfer the cream egg whites to a pristinely clean dry mixer and whisk on high for 3 minutes until medium peaks, then mix in 3 tablespoons of sugar slowly as it whisks and continue to whisk until it gets stiff peaks
- Add one half of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in using as few strokes as possible as not to collapse the whipped whites. Continue with the remaining whites making sure to fold as little as possible to merge everything together.
- Coat the bottom of the 9×13 with enough dark cocoa powder to be able to shake and cover the bottom
- Dip the oatmeal cookies in the coffee.bowl for 3 seconds to coat but keep structure, place to cover the bottom of the 9×13 glass pan. once whole cookies have been used to cover the bottom break the remaining cookies in halves or quarters, soak and place them in the holes between the whole cookies.
- Cover the cookie base with half the whipped cream and smooth to flatten.
- Cover the cream base with half of the grated dark chocolate chili bar
- Dip the vanilla wafers in the coffee mix and place them over the cream mixture
- Cover the vanilla wafers with the remaining whipped cream and smooth
- Cover the whipped cream with some more cocoa and the remaining grated dark chocolate
- Cover the dish and place in the refrigerator for 24 hours then serve.
