Gale Gand's Tiramisu

READY IN: 2hrs 25mins
SERVES: 10-12




  • In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
  • Add mascarpone and whip until well incorporated.
  • Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
  • Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
  • Immediately turn off the heat and allow the gelatin to dissolve completely.
  • In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
  • Whip to a stiff, glossy peak.
  • Fold whites into mascarpone and yolk mixture then fold in whipped cream.
  • In a separate bowl, combine espresso and kalhua.
  • Soak 1 ladyfinger at a time in the espresso mixture.
  • In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
  • Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
  • Sprinkle 1/2 of the chocolate shavings over mousse.
  • Create another layer and chill until set. (At least 2 hours.).
  • ENJOY!