Keith’s Tiramisu

 

 

Ingredients

  • 1/2 cup sugar
  • 4 cups espresso
  • 2 cups kahlua
  • Splash of dark rum
  • 48 lady fingers
  • 1 oz dark chocolate
  • 1/4 cup giradelli cocoa powder
  • 2 tablespoons powdered sugar
  • dash Keith Lorren's Dessert Spice
  • dash of salt

FOR THE MASCARPONE CREAM CUSTARD FILLING

  • 7 egg yolks
  • 3/4 cups white sugar
  • 2/3 cups evaporated milk
  • pinch of salt
  • 1 1/2 teaspoon vanilla
  • 1 pound of mascarpone cheese
  • 1 1/4 cups heavy whipping cream
  • 1 tablespoon powdered sugar

Directions

  1. In a saucepan, whisk together egg yolks and sugar until well blended. 
  2. Whisk in milk and cook over medium heat, whisking constantly until mixture boils and thickens.
  3. Remove from heat and allow to cool slightly. Chill custard in the refrigerator. 
  4. Once cool, with an electric mixer, whip custard and marscapone cheese until light and airy.
  5. In a separate bowl, whip whipping cream, vanilla and powdered sugar until it forms stiff peaks.
  6. Fold whipping cream and cheese custard together. Store in refrigerator until ready to use.
  7. Melt the expresso and chocolate. 
  8. Add khalua to make a syrup. 
  9. Individually moisten each ladyfinger with the syrup then place the ladyfingers into a single layer in a 2 1/2 quart bowl, and dust evenly with cocoa powder. 
  10. Top with 1 inch thick layer of the marscapone filling. 
  11. Repeat layering in this sequence until the bowl is full, ending with a layer of filling.
  12. Mix the coco powder, powdered sugar, dash of salt, keith's dessert spice pepper.
  13. Dust the entire surface of the tiramisu with cocoa powder mixture. 
  14. Serve chilled.