Wednesday, May 24, 2017

Bourbon Cinnamon Tiramisu

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Tiramisu is one of my favorite desserts and I thought I would combine it with my hubby’s love of Jack Daniels. The only thing I didn’t do it use the crisp ladyfingers, but overall it didn’t make it that bad. It’s really a great flavor and easy to make. We’ll make this again for sure!

Bourbon Cinnamon Tiramisu

(Adapted from Dula Notes)


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6 egg yolks

3 tablespoons sugar

1 pound mascarpone cheese

1/2 teaspoon good cinnamon

3-4 cups of strong coffee or espresso, cooled

4 tablespoons bourbon

48 pre-packaged ladyfingers

1/2 cup of bittersweet chocolate shavings


In the bowl of your kitchen aid mixer with a whisk attachment (or in a large bowl with your hand mixer on high) beat the egg yolks and sugar until thick and pale, about 5 minutes.


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Scrape down the sides of the bowl and then add mascarpone, cinnamon and 1 tablespoon of cooled coffee. Mix to combine.


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In a shallow dish, add the coffee and bourbon (if dish is small, add half of the coffee and bourbon and work in two batches) and dip each lady finger into the liquid on one side and flip, only submerging for a few seconds. Place soaked lady fingers snuggly in the bottom of a 9×13 dish and press soaked ladyfingers together to get them all to fit. (Since I used soft lady fingers you want to spoon on the liquid, you can’t soak them or they will fall apart.)


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Place 24 soaked lady fingers down and then spread half of the mascarpone over the ladyfingers.


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Add the next 24 soaked ladyfingers and top with the remaining mascarpone.


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Cover with plastic wrap and refrigerate for at least 2 hours and even overnight for best flavor. Right before serving, sprinkle with chocolate shavings.

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