Tiramisu Parfait

Makes 4 servings (in dessert glasses)

Ingredients:

• 2 egg whites
• 4 tbsp sugar
• 2 egg yolks
• pinch of salt
• 8 oz mascarpone cheese, softened at room temperature
• 4 tbsp amaretto liqueur
• 1 cup freshly brewed espresso, cooled to room temperature
• 24 ladyfingers
• cocoa powder
• optional: semi-sweet chocolate shavings

Directions:

1. In a stand mixer fitted with a whisk, whip egg whites and 2 tbsp of sugar on high for 1 minute or until soft peaks. Remove whipped egg whites into a clean bowl.
2. In the same stand mixer bowl, add egg yolks, 2 tbsp of sugar and a pinch of salt. Whip egg yolks until pale and ribbony, about 1 minute.
3. Remove bowl from stand mixer and stir in mascarpone cheese and 2 tbsp amaretto liqueur. Gently fold in egg whites until completely incorporate. Do not over-mix. Cover bowl with a cling wrap and refrigerate to chill.
4. Meantime, brew 1 cup of espresso. Cool espresso to room temperature before adding 2 tbsp of amaretto liqueur.
5. Add cooled espresso in a large shallow dish (eg. roasting pan). Begin layering tiramisu parfait by dipping ladyfingers one-by-one into espresso for a few seconds, or just enough to moisten. Do not dip longer that required. It’ll be difficult to build layers with moist crumbs 😉
6. Build a layer with moisten ladyfingers, topped with chilled tiramisu cream and finish it off with a dusting of cocoa powder and chocolate shavings. Continue building a second layer, beginning with ladyfingers, chilled cream and dusting of cocoa powder.
7. Once all layers are built, refrigerate parfaits for at least 6 to 12 hours before consumption. The longer it sits, the better it gets.