Chocolate Brandy Tiramisu Cups

Destination Kohler’s executive pastry chef Josh Johnson elegantly layered the elements of this simple dessert in small clear glasses.

Makes 12 to 15 servings

8 ounces mascarpone 1 1/2 cups whipping cream 1⁄2 cup sugar 4 egg yolks 1⁄2 cup Kohler Dark Chocolate Brandy

24 to 30 ladyfinger cookies 3 to 4 cups strong brewed coffee Unsweetened cocoa powder for garnish Cacao nibs and diced candied orange peel for garnish (optional)

In a bowl, combine mascarpone and cream. Carefully mix together until well-blended and then whip to soft peaks.

Combine sugar, egg yolks and brandy in bowl of a stand mixer. Set over barely simmering, steaming water and heat mixture, whisking constantly, until it reaches 165 degrees.

Remove from steam bath, affix bowl to stand mixer and whip on high speed until it reaches room temperature.

Fold yolk mixture and soft cream together.

Meanwhile, soak ladyfingers (2 per serving) in the brewed coffee.

To assemble the cups: Spoon some of the mascarpone cream mixture into bottom of each of 12 to 15 (4-ounce) serving cups (stemless wine glasses work well). Add a layer of 2 soaked cookies. Top with more mascarpone cream.

Garnish with a sprinkling of cocoa powder. If desired, sprinkle on some cacao nibs and candied orange peel.

Notes: Cacao nibs are available at the Spice House and some higher-end grocery stores.

The brandy is sold in a handful of Milwaukee-area stores, including Ray’s Wine & Spirits in Wauwatosa, Discount Liquor in Milwaukee and Otto’s Elm Grove Liquor. For a complete list of outlets, see kohlerchocolates.com.