Tiramisu with Meringue
It is the middle of summer and it is very hot in Texas. I am very busy this summer traveling around the state and selling my chocolates and my new product which is caramelized alcohol (imagine Caramels made from Whiskey and Tequila). I have almost no time for cooking as it is also hot but still like to spoil my family and friends with something new and delicious and it would not require a long preparation.
Last weekend we were invited to our friends’ house to celebrate the 4th of July and I decided to make one of my favorite desserts, Tiramisu, which takes very little effort to make and it is very delicious! As this recipe calls for 4 egg yolks, I decide to dispose the leftover egg whites and make a meringue for decoration. It also give this dessert a nice look and also a added a very delicate taste.
For about 20 servings you will need:
- 4 large egg yolks
- 8oz mascarpone
- 1/4 cup any Coffee liquor, I used Kahlúa liquor
- 1/4 cup of granulated sugar
- 2 cups of heavy whipping cream
- 1 cup of strong brewed coffee
- 2-3 packages of soft lady fingers cookies, sold in baking department
- 2 tablespoons of cocoa powder
For meringues use this recipe
In small sauce pan bring together egg yolks, sugar and coffee liquor. Mix it until all combined and put on simmering double boiler. Cook whisking constantly until the mixture reaches 160F, it will kill all bad bacteria. Take egg mixture from the heat and place it on top of the ice bowl and let it completely cool.
Meanwhile in a stand mixer bowl start whipping heavy cream with mascarpone until it builds the hard picks. Carefully fold in cream to the egg mixture until combined.
Now it is time to assemble our Tiramisu!
Place two rows of lady fingers into 8″ by 11″ casserole dish. Using a spoon cover each lady finger with coffee. Transfer prepared mascarpone icing into the pastry bag and pipe it on top of the lady fingers until all of them are covered. Repeat with the rest of the lady fingers and icing.
Sprinkle the top of the dessert with cocoa powder and decorate with meringues.
Refrigerate your Tiramisu for 24 hours before serving.