The first time I ever savored tiramisu after a wonderful dinner, I was awake most of that night. Not one to have problems sleeping, I couldn’t understand why the tasty dessert would give me such a jolt.

Then a chef explained what goes into tiramisu and I knew. As a non-coffee drinker, I was getting a big dose of caffeine when I indulged in the sweet treat. The solution? I only eat tiramisu at lunch or early in the day so the caffeine energy will have worn off by bedtime.

Of course, most cruise ships serve tiramisu on their dinner menus so Carnival Cruise Lines was kind enough to share their tiramisu recipe. Now I can make it at home and have it for breakfast if I want.

Here is the scoop for those who want to make it themselves or for those who don’t know what the special ingredients are that give tiramisu such a buzz.

                                                             TIRAMISU

2 ounces Grand Marnier

8 ounces sugar

20 ounces mascarpone cheese

20 lady finger cookies

10 egg yolks

4 cups heavy cream

3 ounces marsala wine

 

Coffee Syrup

2 ounces Kahlúa

1 cup water

2 ounces sugar

2 ounces instant coffee powder

Got a double boiler? Use it to prepare a sabayon with yolks and sugar. Cream the mascarpone cheese and mix into the sabayon. Add the marsala, Grand Mariner and whipped cream. Fold in the sabayon mixture and keep it in the fridge.

To make the syrup, dissolve instant coffee in hot water, mix sugar with Kahlúa and let it cool in the fridge.

Soak lady fingers in coffee syrup and arrange one layer of cookies on the bottom of serving glass.

Using a piping bag, pipe the sabayon mixture into the cup. Arrange an optional garnish. On Carnival, the garnish pictured is chocolate ruffle, marbled chocolate flakes, cocoa, sugar rocks and marzipan coffee beans.