Tiramisu With Starbucks Coffee Liqueur Recipes

Steps:

• Separate egg whites and yolks into two large bowls.
• Beat egg yolks while gradually adding sugar until smooth and pale in color.
• Fold mascarpone cheese into egg yolks gently.
• In the other bowl, beat egg whites into stiff peaks.
• Fold egg whites into mascarpone cheese mixture gently.
• Refrigerate until ready to assemble tiramisu.
• I brew the espresso like coffee in my coffee machine to save time. I use 4 Tablespoons of freshly ground espresso beans to 6 oz. water and I usually have to make it in 2-3 batches because the basket in my machine won't hold enough of the grounds to make it all at once. I suggest adding the grounds first, then matching that amount with water.
• Combine room temperature espresso with coffee liqueur and set aside.
• To assemble tiramisu:.
• Dip ladyfingers two at a time (one in each hand) into coffee mixture for one second on each side, then place immediately into pan. Continue until pan is covered in one layer of ladyfingers.
• Spoon half of mascarpone cheese mixture onto ladyfingers in the pan, carefully spreading evenly to sides of pan.
• Repeat with another layer of ladyfingers dipped in coffee mixture, then the remaining mascarpone cheese mixture, making sure to smooth top out evenly.
• Put the unsweetened cocoa powder in to a fine sieve or strainer and tap gently over the tiramisu, covering it with a thin layer of cocoa powder.
• Cover with plastic wrap and refrigerate for at least one hour, overnight is preferred.
• Tip: use leftover coffee mixture to make delicious adult iced coffees in the blender. Just add lots of ice, cream and sugar, then sprinkle cinnamon on top!

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Steps:

• Combine corn syrup and sugar in a saucepot.
• Heat over medium heat stirring until sugar is dissolved.
• Combine the boiling water with the dried coffee granules.
• Stir into sugar mixture.
• Let cool completely.
• Then stir in the vodka and the vanilla.
• Pour into a covered container.
• Keeps indefinitely.