December - the gingerbread & peppermint flavor explosion everywhere! If you're looking for that holiday dessert that is different, easy to make and guaranteed to make the family ask for more; let me tell you I've never met anyone who doesn't love Tiramisu.
The word Tiramisu is from the Treviso dialect "Tireme Su," meaning "pick me up." The Italian word "Tirare" is of medieval Latin origin."Tirāre," a vulgar word meaning to pull or tug. Such a sexy etymology is interestingly linked to that fact that this seemingly pretty innocent dessert started out as an aphrodisiac. Oh yes! It was "D Viagra" of the 1800's. Said to have been concocted by a Madam in a Treviso brothel to help it's customers revivify at the end of the evening as they return to their spouses to fulfill their conjugal duties. Think strong coffee...cacao...egg yolks...sugar & mascarpone cheese, the thought alone titillates!
Tiramisu is prepared using Savoiardi or lady fingers, dipped in strong espresso laced with liqueur (usually marsala) and layered with a blend of mascarpone cheese, egg yolks & sugar and dusted with cocoa powder.
In this recipe I used tempered egg yolks to deliver the true decadence of this dessert. Note that the original tiramisu calls for raw egg yolks. If you have allergies however, whipped heavy cream or pudding mix is a good substitute although the flavor is not as divine. I also introduced bourbon cream in the espresso and added a non-traditional bourbon raspberry glaze in homage to the colors of the season. The natural bitter tang of the raspberry complements the richness of custard creamy filling.
This is Tiramisu. The perfect finale for that heavy holiday feast-it has enough coffee & cocoa to pep you up after that heavy meal, rich & indulgent sweet mascarpone cream to pamper your palate and booze...to cement that satisfied Christmas cheer to your face!
Ingredients:
2 packs Savoiardi or Lady Fingers
1 1/2 cup Espresso
1 shot Bourbon Cream (I used Mary Hite Bowman)
4 Egg Yolks
1 cup Mascarpone (room temperature)
6 tbsp. Fine white sugar
1 cup Heavy Cream
As needed Dark Unsweetened Cocoa for dusting
Glaze:
1 1/2 cup Raspberries
1/2 cup Dark Brown Sugar
1 shot Bourbon (I used Woodford Reserve Double Oak)
3/4 cup Apple Cider Juice
1 tbsp. Lemon Juice
1 1/2 to 2tbsp. Corn Starch (as needed to thicken)
A pinch Salt
Directions:
GLAZE
Prepare the glaze ahead. In a sauce pan, combine the raspberries, brown sugar and bourbon on medium heat. Mix until the sugar dissolves.
In a mixing bowl combine the apple cider, lemon and cornstarch and stir until the starch dissolves.
When the saucepan is hot enough, drizzle in the juice and salt, continue to stir until blended in and simmer on low until the sauce reduced and thickens to desired consistency. Cool down and set aside.
COFFEE BATH
In a bowl, combine the espresso & the bourbon cream, stir to mix & set aside.
CREAM FILLING
In a glass bowl or double boiler, temper the egg yolks & fine sugar over low simmering boiled water. Continue to whisk the mixture for about 10 to 12 minutes or until the sugar completely dissolves.
whip the egg yolks with the softened mascarpone, set aside
In a separate bowl, whip the heavy cream until stiff peaks form and fold in the mixture of egg yolk & mascarpone
ASSEMBLY:
Dip the lady fingers in the coffee bath and arrange to cover the surface of a springform pan or a casserole dish. (Do not oversoak the biscuits or it will become soggy). You may cut the lady fingers to fill the edges of your pan.
Gently spread the custard over the first layer of biscuits and repeat the process of alternating layers. The topmost should be the custard cream.
Cover with a cling wrap and refrigerate 5 hours, ideally overnight.
Dust with cocoa powder as much to preference and drizzle with the raspberry bourbon glaze (or you may serve this on the side).
Decorate! decorate! decorate!... I picked some rosemary leaves to mimic pine trees and threw in some dark chocolate covered coffee beans.
THE PAIRING:
Glenfarclas 17
43 ABV
Both rich in flavor, sweet and creamy...both finishing with a hint of cocoa bitterness. I love the fruity bomb of flavors from the sherry of the scotch & the raspberry sauce
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