Bittersweet Tiramisu
Recipe:
Sugar Syrup
2 cups espresso
1/4 cup sugar
3 Tablespoons Kuhula
About 50 ladyfingers
Cream Mixture
5 egg yolks
3 cups marscapone
1 1/2 teaspoons vanilla extract
1 1/2 cup heavy cream
2 Tablespoons Bailey’s
Pinch salt
Method:
Create a double boiler using a medium sized sauce pot filled half way with water and place a glass or stainless steel bowl on top. After the water comes to a boil, lower the heat and keep at a simmer.
Place the egg yolks and sugar into the bowl over the simmering water. Start to whisk for around 5 minutes until the sugar granules are melted and the mixture thickens up to be light and fluffy. Now place the bowl into the fridge so the mixture can cool down.
Now let’s make the coffee syrup. Use fresh espresso. When it’s still warm, whisk in the sugar until the granules are melted. Now add in the Kuhula for that deep and rich coffee flavor. Keep to the side for soaking the ladyfingers later.
In a large bowl, add the heavy cream and whisk it until it become thick and fluffy. It should hold sturdy peaks from your whisk. Keep whipped cream to the side.
Add the marscapone cheese, vanilla extract, Bailey’s, and a pinch of salt to the same bowl of the egg yolk and sugar mixture. Whisk until completely incorporated.
Into this mixture, take half of the whipped cream and fold it together using a rubber spatula. Be gentle and don’t over mix. Once its mixed together, go ahead and fold in the rest. This will allow it to be light, fluffy, and enjoyable.
Assemble your tiramisu with a layer of soaked ladyfingers. Place the ladyfingers into the coffee syrup one by one, dunking them for 2-3 seconds at a time. After the first layer is formed, go ahead and spread along half of the cream mixture. Repeat another layer of each.
Dust the top of your tiramisu with cocoa powder or freshly shaved chocolate. Place into the fridge for 3 hours before serving. Enjoy!
