Godiva Tiramisu Recipe 465

Steps:

• Preparation: In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons foll from the whisk (4 to 5 minutes). Add the mascarpone cheese and beat until smooth and creamy. In a chilled large mixing bowl, beat the cream to stiff peaks. Add the rum, vanilla and 2 Tbsp. of espresso and beat until smooth. In a clean mixing bowl, beat the egg whites to stiff peaks. With a spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup of the beaten egg whites and gold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended. Combine 1-1/2 cups espresso with 3 Tbsp. Godiva Liqueur. One at a time, submerge each lady finger into the mixture and lay it on the bottom of a 3-quart glass or ceramic baking dish (about 2 inches deep). Continue to form a complete layer. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered. Arrange another layer of soaked layfingers over the cream. Spread the remaining cream evenly over the top. Dust the Tiramisu with cocoa or shaved Godiva Chocolate. Refigerate at least 4 hours or up to 1 day before serving.

Steps:

• Mix 3 ounces of Godiva Liqueur with coffee and set aside.
• For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup soufflé dish.
• Pour 1 ounce of the reserved coffee into each soufflé dish and set aside.
• Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 ounces of Godiva Liqueur until smooth.
• Whip the egg whites until stiff; fold into the cheese.
• Divide the filling evenly among the soufflé dishes; sprinkle with chocolate and refrigerate overnight.

Steps:

• Mix the brewed coffee and 2 tbsp of the liqueur in a bowl and set aside.
• Set a double boiler.
• Beat yolks. Add the sugar and salt to the yolks and beat continuosly over your double boiler until the mixture reaches 160 degrees F. When ready, the mixture should be thick and lemon-colored. Remove from heat.
• Add the extra chocolate liqueur and beat into the egg mixture.
• Add the mascarpone and beat until smooth. Set aside.
• In a separate bowl, whip the heavy cream to medium peak. Mix about 1/3 of the cream to the egg-mascarpone mixture, to lighten it. Then mix in the rest, folding lightly until no white steaks remain. Reserve.
• Dip each of the Godiva Hazelnut Praline biscuits into the coffee-liqueur mixture for a moment. Place the biscuits in a serving dish ( a 9" x 13" ), repeat this process until you have a single layer of biscuits as your base.
• Cover with a layer of the mascarpone mixture. Sprinkle the crushed Godiva Petite Mousse biscuits evenly across the mascarpone layer. Repeat the last 2 steps until you reach the top of the dish, finishing with a mascarpone layer. Dust the cocoa over the Tiramisu, cover with plastic and refrigerate for at least 6 hours, preferably overnight.
• Garnish with a Godiva Dark Truffle heart biscuit and serve.

Steps:

• Combine over crushed ice in a snifter or rocks glass.