Tiramisu’

Instructions

1. In stand mixer fitted with whip attachment, whip heavy cream until it reaches soft peaks. Fold into mascarpone and set aside.
2. In small pot set over medium heat, combine sugar, honey and water and bring the mixture to 260°.
3. In stand mixer while syrup is simmering, begin to whip egg yolks until pale yellow and doubled in volume.
4. Slowly stream in hot syrup down the side of the whipping egg yolks, being careful not to splatter. Once syrup had been incorporated, continue to whip until mixture has cooled.
5. Fold into mascarpone and cream mixture.
6. Combine espresso and liqueur. Break ladyfingers in half and dip into espresso mixture for a few seconds. Place into dish(es), repeating until you have an even layer.
7. Spoon half of mascarpone mousse mixture over ladyfingers. Follow with another layer of espresso soaked ladyfingers and top with remaining mousse.
8. Chill for several hours and dust with cocoa powder before serving.