Drunken Tiramisu

I’ve always liked my tiramisu to have a very strong alcohol content. This is something that I’ve been missing everytime I eat tiramisu in restaurants, parties or friends’ gatherings.

With the exception of Udders’ tiramisu flavor ice cream (which is technically not a tiramisu), none of the tiramisu I’ve tasted were ‘generous’ enough in the amount of coffee liquor used.

That’s why I decided to tweak the usual tiramisu recipes that you’d come across in the internet or over YouTube. And since I’m also not a fan of raw eggs, I chose to use zabaglione in my recipe instead.

Here’s what you need:

  • 500g mascarpone cheese
  • 4 large eggs
  • 350ml coffee liquor – Baileys, Tia Maria, or Kahlua (amount may vary depending on how ‘drunken’ you would like your tiramisu to be)
  • Cocoa powder – for dusting
  • 500g ladyfinger biscuits
  • 100g caster sugar

Let’s start mixing them:

  • Separate the eggs into 4 egg whites and 4 egg yolks
  • To make the zabaglione, beat egg yolks and sugar in a heatproof bowl over a saucepan of simmering water for approximately 5-6 minutes, or until the mixture has thickened and formed a ribbon when lifted. Pour in 50ml of coffee liquor and set aside to cool.
  • Beat mascaporne cheese in a bowl until smooth. Gently fold in zabaglione.
  • In a clean bowl, beat egg whites until soft peaks form. Gently fold in the zabaglione and mascaporne mixture.

To layer up the tiramisu:

  • For this recipe, I used a 12 x 9 inch rectangular pan
  • Dip ladyfinger biscuits in a bowl of coffee liquor and line them one by one at the bottom of the pan (the longer you soak your biscuits the stronger the coffee liquor will be in your tiramisu)
  • Top the layer of biscuits with half of your tiramisu mixture and dust the surface completely with cocoa powder
  • Repeat the steps again. Dip the remaining ladyfinger biscuits in coffee liquor and line them on top of the mixture. Line them in the perpendicular direction from the first layer at the bottom of the pan
  • Pour the remaining mixture over the biscuits and dust the surface completely with cocoa powder.
  • Cover with aluminium foil and refrigerate overnight before serving

The verdict: the coffee liquor inside my tiramisu was so strong that I began to sweat just from eating one piece of it 🙂

This is definitely the kind of tiramisu that I’ve been looking for. The combination of creaminess and sweetness from mascaporne and zabaglione, coupled with the bitterness of the coffee liquor is absolutely heavenly. For those who do not wish to get drunk from eating a tiramisu, you can reduce the amount of coffee liquor used in the recipe and substitute it with strong espresso instead.

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