- 2 c. prepared hot chocolate, refrigerated overnight
- 6 egg yolks
- 2 c. sugar
- 1 ½ c. espresso, cooled
- about 25-39 ladyfingers (for a 9×13 baking dish)
For caramel bacon sauce:
- ½ c. sugar
- 1/8 c. water
- 1 tbs. light corn syrup
- ½ c. heavy cream
- 1 tbs. unsalted butter
- 3 slices of bacon, cooked until crisp and crumbled
1. The day before prepare the hot chocolate and refrigerate overnight. It should be a little thick but not solid.
2. Whip the egg yolks with the 2 cups of sugar until they are fluffy and foamy (you can help yourself by using a stand up mixer).
3. Place espresso in a bowl. Dip each ladyfinger in for only 5 or so seconds. Set aside.
4. In baking dish, layer the soaked ladyfinger cookies with the chocolate mixture alternatively. Place in refrigerator to cool.
5. While ladyfingers set, make the caramel bacon sauce. In a medium sized heavy saucepan, combine the sugar, water, and corn syrup.
6. Cook, stirring, over medium-high heat until the sugar is dissolved. Using a pastry brush dipped in cold water, brush down the sides of the pan. Bring the mixture to a boil and cook undisturbed until the sugar begins to turn golden, swirling the pan to color evenly; continue cooking until the sauce becomes a rich amber color.
7. Immediately remove the saucepan from the heat and carefully stir in the cream; it will sputter and bubble up. Return to heat and bring the sauce back to a gentle boil. Remove from heat again and stir with a wooden spoon until smooth. Stir in the butter, vanilla. Add the crumbled bacon.
8. Once caramel sauce has cooled, drizzle over the cooled ladyfinger tiramisu. Enjoy cooled.