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Recipe by Griffin Wilson of cabincorn

Tiramisu with Coffee

Cabincorn is the handle and moniker of Griffin Wilson, a chef who shares videos of delectable culinary creations from the comfort of his cabin in Northern California. After completing culinary school, Griffin traveled the world working in kitchens before finding his sweet spot — making dinners for small groups and events, catering weddings, and sharing his passion via engaging, educational content.

Having connected with Griffin on social media, we shared some of our instant coffee with him. He really enjoyed it, and it sparked a conversation about incorporating it into a recipe. The result is this wonderful tiramisu. We hope you enjoy!

May 30, 2024
Photos: Justin Chung

Ingredients

2 Instant Canyon Coffee packets5 eggs1 vanilla bean pod1/8 cup of rum + 1 tablespoon of rum 3/4 cup of maple sugar +1 tablespoon1 pint of mascarpone1 pint of heavy cream 1 pack of Ladyfingerscacao 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 whipped 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 whipped cream into the custard. Then, once the first half is incorporated, fold the rest in.

Step 1

Step 4

Step 8

Step 10

  1. In a separate bowl, add two Canyon Instant coffee packets, 1 tablespoon maple sugar, 3/4 cup of hot water and 1/8 cup of rum — stir until liquid. Set aside.
  2. In the dish you'll be serving in, add a liberal layer of the pastry cream to make a bed for the lady fingers.
  3. Soak the ladyfingers for one to two seconds in the coffee mixture.
  4. 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.
  5. Put the remaining cream in a pastry bag and pipe small peaks over the soaked ladyfingers.
  6. Lastly, just before serving, sift cacao powder on top with a fine sieve.

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