Coffee Flavored tiramisu | Whipped Dark chocolate ganache | Pickled Cherries | Crumble | Chocolate covered coffee beans
For the Tiramisu:
• 1 cup strong brewed coffee (cooled)
• 2 tablespoons coffee liqueur (optional)
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 12-14 ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder for dusting
For the Whipped Dark Chocolate Ganache:
• 1 cup dark chocolate (chopped)
• 1/2 cup heavy cream
For the Pickled Cherries:
• 1 cup fresh cherries (pitted)
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup red wine vinegar
For the Crumble:
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter (cold and cubed)
• 1/4 teaspoon salt
For Garnish:
• Chocolate covered coffee beans
Instructions:
Prepare the Pickled Cherries
1. In a small saucepan, combine sugar, water, and red wine vinegar. Heat until sugar dissolves.
2. Remove from heat and let it cool slightly.
3. Add the pitted cherries to the jar and pour the cooled pickling liquid over them. Seal and refrigerate for at least 2-3 hours (or overnight for best flavor).
Make the Tiramisu
1. In a mixing bowl, whisk together egg yolks and granulated sugar until pale and creamy.
2. Add mascarpone cheese and vanilla extract to the egg mixture, folding gently until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Carefully fold the whipped cream into the mascarpone mixture until combined.
5. In a shallow dish, combine brewed coffee and coffee liqueur (if using).
6. Dip each ladyfinger into the coffee mixture briefly (do not soak) and layer them in a rectangular dish.
7. Spread half of the mascarpone mixture over the ladyfingers.
8. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
9. Cover and refrigerate for at least 4 hours or overnight to set.
Prepare the Crumble
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine flour, brown sugar, and salt.
3. Add cold butter and use your fingers or a pastry cutter to mix until crumbly.
4. Spread the crumble mixture on a baking sheet and bake for 10-15 minutes, until golden brown. Let it cool.
Make the Whipped Dark Chocolate Ganache
1. Place the chopped dark chocolate in a bowl.
2. In a small saucepan, heat heavy cream until it just starts to simmer.
3. Pour the hot cream over the chocolate and let it sit for a minute. Then stir until smooth.
4. Allow the ganache to cool and thicken slightly. Whip it gently until it reaches a spreadable consistency.
Notes:
• The pickled cherries can be made ahead of time and stored in the refrigerator.
• Feel free to adjust the sweetness of the ganache and crumble to your taste.
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