Nobu Green Tea Tiramisu

I have some questions about the Nobu Green Tea Tiramisu that Ron put out just the other day.

Has anybody made this yet? I was perusing the directions and can’t figure out when to add the grand marnier? Or do I just drink that? :wink:

Also what are the molds that are being referred to?

Does he mean pie plate?

Thanks for any and all help. My first post to this forum so please be gentle with me.

I have a clone recipe - I don’t know how it measures with Ron’s recipe -

3 egg yolks
1/3 cup white caster sugar
8 ounces mascarpone cheese
1 cup heavy cream
1 teaspoon vanilla extract
Cointreau liqueur or any orange-flavored liqueur
green tea powder
1-2 cup brewed green tea, cooled
3 egg whites

Beat the egg yolks and sugar in a bowl set over pan of simmering water, until the mixture is pale yellow. add the mascarpone cheese and beat until smooth and creamy.
In a separate bowl, whip the cream. add vanilla and orange liqueur.
In another bowl, beat the egg whites to stiff peaks.
Fold the mascarpone mixture into the cream until blended.
Add egg whites and fold gently until blended. (obv also optional).
Dip ladyfingers into the brewed green tea, then layer them on the bottom of a serving dish. spread the creamy stuff on top, and repeat layers.
Refrigerate at least a couple of hours; 24 is nice.
Dust with powdered green tea just before serving.