American Bourbon Pecan Coffee Tiramisu

Instructions

1. 1

   Brew 200 ml of strong American coffee and let it cool to room temperature. Stir in 30 ml of bourbon and set aside.

2. 2

   Separate the egg yolks and whites. In a mixing bowl, whisk together 2 egg yolks and 60 g sugar until pale and creamy.

3. 3

   Add 250 g cream cheese and 1 tsp vanilla extract to the yolk mixture. Beat until smooth and well combined.

4. 4

   In a separate bowl, whip 100 ml heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

5. 5

   In another clean bowl, beat the 2 egg whites until stiff peaks form. Carefully fold the egg whites into the cream cheese mixture to create a light, airy filling.

6. 6

   Roughly chop 100 g toasted pecans and set aside.

7. 7

   Quickly dip each ladyfinger biscuit (200 g total) into the cooled coffee-bourbon mixture, making sure not to soak them too long.

8. 8

   Arrange a layer of dipped ladyfingers in the bottom of your serving dish.

9. 9

   Spread half of the cream cheese filling over the ladyfingers. Sprinkle half of the chopped toasted pecans over the filling.

10. 10

    Add another layer of dipped ladyfingers, then top with the remaining cream cheese filling and the rest of the pecans.

11. 11

    Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

12. 12

    Before serving, dust the top with 1 tbsp cocoa powder.

13. 13

    Slice and serve chilled. Enjoy your American Bourbon Pecan Coffee Tiramisu!