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 dish (do not decrease the dipping liquid) otherwise this will make a 9″x13″.
- 2 cups Strong Black Coffee (dipping liquid)
- 3 tbls. Kahlua (dipping liquid)
- 4 eggs seperated into whites & yolks
- 6 tbls. Caster sugar/bakers sugar
- 500g (16oz) mascarpone cheese
- 2 cup (16 floz) cream whipped
- 20 large homemade lady fingers
- 4 tspn Dark Coco Powder
- Mix coffee & Kahlua in a bowl and set aside.
- Beat egg yokes and sugar in a 2nd bowl with a mixer for 3 minutes or until thick and pale
- Add cheese to egg yokes, beat until just combined
- Fold in cream with metal spoon
- Take egg whites and beat until soft peaks 5-10mins then fold quickly and lightly into cheese cream bowl
- Place in baking pan 8 biscuits that have been dipped into the coffee+Kahlua mix
- Spread half cream mix in with buscuits, dip remaining buscuits in coffee and then place layer over the cream in a pan
- Repeat with layer of rest of cream, smooth cream surface
- Dust liberaly with coco powder fridge 2 hours to overnight
- Optional rasberry or other fruit garnish top
