Holiday Tiramisu with Fat Toad Farm Goat’s Milk Caramel

Tiramisu2

Four Tiramisu

Holiday Tiramisu with Fat Toad Farm Goat’s Milk Caramel

Adapted from the Pretty. Simple. Sweet. Blog

Yield: 1 8-inch baking dish or 6-8 individual glasses

Ingredients

Coffee Syrup:

  • 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
  • 2 tablespoons granulated sugar
  • 2 tablespoons coffee liquor

Filling:

  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons coffee liquor
  • 3/4 cup heavy cream
  • 1 cup mascarpone cheese, at room temperature
  • about 200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
  • 6 ounces of Fat Toad Farm Salted Bourbon Goat’s Milk Caramel Sauce (or your favorite flavor)
  • Sifted cocoa powder or grated chocolate

Instructions

For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons coffee liquor. Mix until sugar dissolves. Set aside to cool.

For the filling: Place egg yolks, sugar, and coffee liquor in a medium heatproof bowl, set over a saucepan of boiling water (the bowl should not touch the water). Reduce heat to low. Whisk constantly until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixing bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then, gently fold in the whipping cream in 2 additions until smooth.

Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (see below if making individual glasses). Drizzle with 3 ounces of Fat Toad Farm Goat’s Milk Caramel. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers. Drizzle with the remaining 3 ounces of caramel and then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).

For individual glasses (makes 6-8): Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Dip 3 lady fingers into the coffee syrup and place in the jar making a layer. Drizzle caramel on top of this layer, about 1 tablespoon. Repeat with layering filling and ladyfingers, creating 2-3 layers in total.

Tiramisu3

Tiramis Take Two

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