My husband is an avid bourbon collector. We have a lot, A LOT of bourbon at our house. I am always dreaming of ways to use it in my cooking. When I ordered some mini cocotte from Le Creuset I had the itch to make some tiramisu… and make them boozy with bourbon. Surprisingly easy to make but equally impressive these would be so cute served to guests in jars, coupe glasses, or ramekins!
Ingredients
- 1 and 1/3 cup heavy cream
- 1/2 cup butter
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup cold coffee
- 8 oz marscarpone
- 1- 2 tablespoons bourbon
- 12 ladyfingers (halved)
- cocoa powder for dusting
Method
- Make the caramel
- Melt the butter in a small pot on the stove
- Whisk in the light brown sugar and 1/3 cup heavy cream
- Bring to a boil and let boil for 3 minutes
- Remove from the heat, whisk until smooth, and let cool completely
- Make the filling
- In a stand mixer fitted with a whisk attachment whisk 1 cup heavy cream with the vanilla on high until stiff peaks form
- Whisk in the mascarpone on high until incorporated
- Gently beat in 1/4 cup caramel until combined
- Assemble
- Pour coffee and bourbon into a shallow bowl
- Ladle a spoonful of caramel in the bottom of four coupe glasses, cocotte, ramekins, vessel of choice
- Quickly place 6 lady finger pieces in the coffee/bourbon mixture and then place in the ramekins/cocotte
- Top each with a layer of the cream mixture
- Repeat- Quickly place 6 lady finger pieces in the coffee/bourbon mixture and then place in the ramekins/cocotte
- Top each with a layer of the cream mixture
- Smooth the top of each tiramisu with a spatula
- Refrigerate for at least 4 hours or overnight
- Top with a sprinkle of cocoa powder and a drizzle of caramel
The Lovell Table 
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