Espresso Tiramisu

Espresso Tiramisu

¼ cup coffee liqueur
¼ cup water
2 tablespoons espresso powder
6 tablespoons confectioners’ sugar
1 package of Ladyfingers
8 ounces mascarpone cheese
½ cup heavy cream
2 teaspoons ground chocolate
1. Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioner’s sugar in a glass measuring cup until smooth. Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
2. Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners’ sugar into the mascarpone until smooth. Take care not to over-beat it or the mascarpone will be grainy. Using the same beaters, beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
3. To assemble the tiramisu: Crumble half the soaked ladyfingers into mini martini glasses. Spoon the mascarpone mixture over the ladyfingers and press. Spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces. Repeat with the remaining ladyfingers and mascarpone mixture. Sprinkle ½ teaspoon ground chocolate over each tiramisu, cover with plastic wrap, and refrigerate before serving.