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RECIPE — Tiramisu


by cabincorn

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Ingredients —

2 Instant Canyon Coffee packets

5 eggs

1 vanilla bean pod

1/8 cup of rum + 1 tablespoon of rum 3/4 cup of maple sugar +1 tablespoon 

1 pint of mascarpone

1 pint of heavy cream 

1 pack of Ladyfingers 

cacao powder 


Instructions  —


1. Separate five eggs and add yolks to a bowl, add 3/4 cup of maple sugar, one scraped out vanilla bean (keep the pod for whip cream in later steps) and 1 tablespoon of rum. Whisk until homogenous.


2. Place mixing bowl over a pot of simmering water and continue to whisk until it thickens (the viscosity should double to the viscosity of mayonnaise)


3. Remove from heat and add the pint of mascarpone. Whisk until very well incorporated and no lumps appear.


4. In a separate mixing bowl add a pint of heavy cream and the empty vanilla bean pod you saved from step 1. Whip until soft peaks form. Don’t over whip otherwise you'll have made butter.


5. In two parts gently fold half of the whip cream into the custard and then fold the rest in once the first half is incorporated.


6. In a separate bowl add two Instant coffee packets, 1 tablespoon of maple sugar, 3/4 cup of hot water and 1/8 cup of rum — stir until liquid.

Set aside.


7. In the dish you'll be serving in, add a liberal layer of the pastry cream to make a bed for the lady fingers.


8. Soak the ladyfingers for one to two seconds in the coffee mixture.


9. Remove from mixture and add the ladyfingers on top of the cream. You can add as many layers of ladyfingers and pastry cream as you would like — I usually stick to one layer.


10. Put the remaining cream in a pastry bag and pipe small peaks over the soaked ladyfingers.


11. Lastly just before serving, sift cacao powder on top with a fine sieve.