This recipe is an adaptation of the classic tiramisu, created in 1970 in Verona, Italy. It plays on the superb association of coffee and GRAND MARNIER® liqueur which, in addition to the coffee’s hazelnut flavours, adds a new dimension to this dessert. Here, the classic Tiramisu recipe is enriched with the flavours of GRAND MARNIER® liqueur as well as with a fun and tasty ritual – eating the dessert with the chocolate spoon which can then be eaten itself!
Combine the GRAND MARNIER® liqueur with the hot coffee. Let cool.
Soak the ladyfinger biscuits in this syrup until they are thoroughly imbibed.
Mix the yolks into the mascarpone. Add the GRAND MARNIER® liqueur along with the orange zest and whipped cream. Fold in the beaten together egg whites and sugar. Place a biscuit in the bottom of each glass and top with mousse. Repeat this procedure once more. Keep chilled.
Melt the chocolate and form small disks on a piece of aluminium foil using a teaspoon.
Insert wooden skewers to serve as handles of the chocolate spoons. Refrigerate and let harden.