As its name suggests, nothing beats a coffee+liqueur dessert combination that surely perks anyone up! This was made for a dear friend who loves tiramisu; the Italian way. I don’t do no-bake desserts much (I love my oven), and since Tiramisu is a no-bake, the most essential point is to use only the freshest and quality ingredients. The eggs used, especially, have to be fresh but to play it safer, I chose a recipe that pasteurizes the yolks with heat to free it from viruses. And also because it’s non-baked, any ingredients that are put together will be directly tasted (no oven magic here); hence do pick the finest espresso, chocolate, and liqueur you can get hold of!
I sourced this recipe from Epicurious that received raving reviews, and it did turned out pretty well on the first attempt. I did, however on my second attempt ,reduced the amount of sugar and add an extra dash of liqueur (more booze!) as I wanted it to be a more grown up dessert. Delish! And for my third and final batch (scroll down for photos), I swapped out the Hershey’s cocoa powder with Van Houten’s as I felt that it has a darker a richer flavor. To add on a deeper chocolate accent, I grated 73% extra dark chocolate over the cocoa in-between layers and also as a final garnish. Now, this is hard to resist!
Tiramisu Trifle (Yields six 7cm(dia) x 5cm(H) dessert cups)
Adapted from Epicurious
45g granulated sugar
3 large egg yolks
2 tbsp dark rum (Meyer’s)
1 tbsp brandy
1/8 tsp grounded nutmeg
250g mascarpone cheese
1/2 cup chilled heavy whipping cream
1/2 tsp vanilla extract
3/4 tsp brandy
1 tsp dark rum
5 tsp instant espresso powder (Haco SuiSS Espresso Dark Roast)
2 tsp granulated sugar
2 tsp chocolate emulco
about 15 Savoiardi cookies/lady fingers
dark chocolate shavings
unsweetened cocoa powder
1. In a large metal bowl, hand whisk together egg yolks and sugar till pale yellow. Add in 15g water, 2tbsp rum, 1tbsp brandy and 1/8tsp grounded nutmeg and incorporate well. Using bain-marie method, set bowl over a small pot of simmering water and whisk constantly until mixture thickens, taking about 5 mins in total. This step pasteurizes the yolks to prevent risks of Salmonella or Bird Flu virus (Alternatively, whisk the mixture until the thermometer inserted into the mixture registers 60C for 3 minutes). Remove bowl from heat source. Whisk mascarpone, 1/3 portion at a time, into the warm mixture till well blended.
2. Using an electric mixer, beat heavy cream, 1/2 tsp vanilla extract, 1/2 tbsp rum, and 1 tsp brandy in a chilled metal bowl on high speed until cream holds peaks. Fold into mascarpone-yolk mixture.
3. Bring 200g of water to a simmer in a small saucepan. Remove from heat. Add instant espresso, sugar, and chocolate emulco. Stir well and set aside to cool.
4. To assemble tiramisu, coat 1 Savoiardi cookie with espresso mixture by quickly dipping each side of the cookie lengthwise into the mixture and shaking off the excess liquid back into saucepan. Place dipped cookie, sugared side up, at the base of your preferred dish. Repeat till the entire base of the dish is filled.
5. Spoon about 2 dollops of cream over the cookies and spread to sufficiently cover.
6. Sift a thin layer of cocoa powder and/or dark chocolate shavings over cream.
7. Repeat steps 4 to 6 till the dish is filled to the brim.
8. Sprinkle with dark chocolate shavings, cover with plastic sheet and chill overnight.
9. Dust a final layer of cocoa powder over the dish just before serving. Serve chilled. If preparing several days in advance, transfer tiramisu to the freezer compartment after curing in the fridge overnight. Defrost at room temperature for about 30mins before serving.