Café Brûlot Tiramisù

Café Brûlot Tiramisù

This tiramisù recipe is inspired by Café Brûlot Diabolique, a fiery after-dinner coffee cocktail popular at New Orleans restaurants like Antoine’s, Arnaud’s, and Galatoire’s.

Café Brûlot Tiramisù
  • 1 (8-ounce) container mascarpone cheese, softened
  • ¾ cup confectioners’ sugar
  • 1½ cups cold heavy whipping cream
  • 1 tablespoon brandy
  • 1 teaspoon tightly packed lemon zest
  • 1 teaspoon tightly packed orange zest
  • 1 cup brewed espresso
  • ¼ cup orange liqueur
  • 1 (7-ounce) package biscotti-style ladyfingers*
  • 2 tablespoons unsweetened cocoa powder
  • Garnish: orange slices
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone and confectioners’ sugar at medium-low speed until combined, 2 to 3 minutes, stopping to scrape sides of bowl.
  2. Switch to the whisk attachment. With mixer on low speed, gradually add cold cream, brandy, and zests. Increase mixer speed to medium, and beat just until stiff peaks form, 3 to 4 minutes.
  3. In a shallow dish, stir together espresso and liqueur. Dip half of ladyfingers in espresso mixture, turning to coat. Place in bottom of an 11×8-inch baking dish. Spread half of mascarpone mixture (about 2 cups) onto ladyfingers in pan. Using a fine-mesh sieve, sift half of cocoa on top of mascarpone mixture. Repeat procedure with remaining ladyfingers, remaining mascarpone mixture, and remaining cocoa. Cover and refrigerate for at least 1 hour before serving or up to 24 hours. Garnish with orange slices, if desired.
*We used Alessi Biscotti Savoiardi Ladyfingers.



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