Chocolate Chip Tiramisu
Kirkland Signature
6 cups mascarpone cheese
1 cup confectioners’ sugar, divided
2 teaspoons Grand Marnier
1 quart heavy whipping cream
18 ladyfingers, cut in half
diagonally
24 chocolate chip cookies
(3-inch diameter)
3 tablespoons Kirkland Signature
Saigon Cinnamon
1 cup strong brewed coffee
Shaved chocolate curls, for garnish
Line a 12-by-10-inch pan with parchment paper.
In a bowl, combine mascarpone, 3/4 cup confectioners’ sugar and Grand Marnier.
Whisk to blend well. Spread a 1/2-inch layer of mascarpone in the pan.
Dip chocolate chip cookies in coffee for up to 15 seconds. Place a layer of the cookies
on the mascarpone. Repeat with 2 more layers of mascarpone and cookies, for a total
of 6 layers.
Cover and freeze until stiff.
In a bowl, combine whipping cream and 1/4 cup confectioners’ sugar. Whisk until
medium peaks form.
Tip the frozen pan onto a flat surface. Spread the whipped cream over the top and
sides of the tiramisu.
Evenly place ladyfingers, pointing up, around the perimeter of the tiramisu. Dust the top
evenly with cinnamon. Garnish with chocolate curls. Serve chilled. Makes 15 servings.
