Kahlúa Tiramisu

20 Small Packaged Ladyfinger Biscuits

3 Egg Yolks

1 Cup Powdered Sugar

2/3 Cups Softened Mascarpone Cheese (Room Temperature)

3/4 Cups Heavy Cream, Whipped (Room Temperature)

2/5 Cups Coffee (Room Temperature)

2/5 Cups Kahlúa

1 1/2 Ounce Semi-Sweet Chocolate (35-65% Cocoa), Chopped Fine

2 Tablespoons Unsweetened Cocoa Powder

20 Small Packaged Ladyfinger Biscuits

3 Egg Yolks

200 G Powdered Sugar

150 G Softened Mascarpone Cheese (Room Temperature)

150 G Heavy Cream, Whipped (Room Temperature)

100 ML Coffee (Room Temperature)

100 ML Kahlúa

40 G Semi-Sweet Chocolate (35-65% Cocoa), Chopped Fine

2 Tablespoons Unsweetened Cocoa Powder

Best to refrigerate at least 3h before serving.

Kahlúa mixture: In a wide shallow bowl, stir coffee and Kahlúa and set aside.
Cream mixture: In an another bowl, beat egg yolks with powdered sugar until smooth and thick. Beat in mascarpone and fold in whipped cream with a splash of Kahlúa.
Chocolate and cacao mixture: In a third bowl, combine chopped chocolate and cocoa powder.
Place cream mixture in a deep tray to have a thin layer on the bottom.
Dip 10 ladyfingers into Kahlúa mixture and place them on top of cream mixture neatly.
Top it with more of the cream mixture and sprinkle with half of the chocolate and cacao mixture. Arrange remaining lady fingers (dipped into Kahlúa mixture) over chocolate.
Top your dessert with the remaining cream mixture.
Smooth top; sprinkle with remaining chocolate & cacao mixture.
Cover and chill overnight before serving.