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
- 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.
- 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.
- 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.