RECIPE: Tiramisu with Coffee, Honey & Amaro
A piece of delicately sweet tiramisu has always been one of our favorite ways to finish a delicious meal.
Chef, farmer, and friend of Canyon Marjory Sweet developed this recipe made with Canyon’s Beachwood coffee. It will be sure to impress at any dinner party.
Ingredients (serves 6)
4 eggs, separated, plus 4 yolks
1 1/2 c sugar (divided into 3 1/2 c portions)
1/2 c whole wheat flour
1/4 c cornstarch-pinch sea salt
1 strong, 8 oz cup brewed Canyon Coffee, we used Beachwood (save the spent grinds!)
2 cups mascarpone
2 tablespoons Italian amaro
2 tablespoons honey
2 tablespoons heavy cream
Dutch processed cocoa powder for the top
Directions:
1. Preheat the oven to 375 and line a 1/4 sheet pan with a lightly oiled piece of parchment.
2. Using an electric mixer, beat the 4 egg whites on medium speed, gradually adding 1/2 sugar as you mix. Increase speed as needed, beating until you have a stable mixture. transfer to a clean bowl and set aside.
3. Add 4 egg yolks, another 1/2 sugar, and a splash of water to the mixing bowl and beat until you have a fluffy consistency. carefully fold in the whites, trying not to deflate the air you've created.
4. Sift in the flour, cornstarch, pinch of salt, and two tablespoons of spent coffee grounds into the batter.
5. Spread the batter out onto the prepared sheet pan and bake for 10 minutes or until lightly golden brown. carefully release the delicate cake using a thin metal spatula and set it aside to cool. then move on to the cream.
6. Beat the mascarpone, remaining 1/2 c sugar, the 4 remaining egg yolks, amaro, honey, and heavy cream until the mixture thickens slightly. you want it to be at the point where soft peaks are just barely starting to hold.
7. Spread a layer of mascarpone in a ceramic dish (or two) 2-3 inches deep. cut the sponge cake into strips to create a single layer over the cream. spoon the brewed coffee generously over the cake. repeat the layers, making sure to finish with a layer of cream.
Chill for several hours and dust a generous layer of cocoa powder all over the top before serving.
Marjory Sweet is a farmer, cook, and writer born in and currently living in Maine.
Her cookbook Farm Lunch continues to be an inspiration when cooking at home, and we are looking forward to the launch of her next cookbook in Summer 2022.
Marjory Sweet is a farmer, cook, and writer born in and currently living in Maine.
Her cookbook Farm Lunch continues to be an inspiration when cooking at home, and we are looking forward to the launch of her next cookbook in Summer 2022.
