Tiramisu of the Bells
Directions
- 1Make hot cocoa according to package directions and add 1/4 cup of Grand Marnier. Let cool.
- 2Whisk sugar and egg yolks together in a metal bowl set over a pot of boiling water until sugar dissolves.
- 3Combine the yolk mixture with the remaining Grand Marnier to create a zabaglione.
- 4Mix the zabaglione with mascarpone and whipped cream until smooth.
- 5Dip ladyfingers quickly into the cooled hot cocoa.
- 6Layer the tiramisu with dipped ladyfingers, cream mixture, more dipped ladyfingers, and a dusting of cocoa powder.
- 7Refrigerate overnight to allow cocoa powder to hydrate.
- 8Before serving, crush candy canes into powder and sprinkle over the tiramisu.
Ingredients
- 1.5 cups milk
- 2 packs hot cocoa mix
- 0.75 cups Grand Marnier
- 16 ounces mascarpone
- 6 egg yolks
- 0.67 cups sugar
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 40 ladyfingers
- 0.33 cups cocoa powder
- 3 candy canes
Equipment
saucepanwhiskhand mixermetal bowlbaking dishsieverolling pin
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