Death by Coffee Tiramisu
While the whole world was stuck at home counting death tolls, Massimo Bottura made tiramisu - not so traditional tiramisu. Death by coffee, quite literally.
I’ve always admired Massimo’s innovation with the Italian kitchen, his willingness to push the boundaries of the Italian soul cooking to start a conversation. That conversation often led me back to something he mentioned during one of his master classes, he stressed that one should not follow a recipe but instead to follow what your tongue has to say. Taste your food, change your outlook, use what you have, no need for excess and strict rules. This brings me back to what my mother always says, “I don’t measure. I just use what I feel.” In the end, our instinct is our tradition.
Death by Coffee Tiramisu
Adapted from Massimo Bottura’s Kitchen Quarantine Series
Ingredients
5 Egg yolks
150 grams White sugar
500 grams (one large container) Mascarpone
1 tsp Vanilla bean paste (or vanilla bean powder)
Lady finger biscuits
Coffee (I used about 2 strong americanos)
Powder Dark Chocolate (good quality)
Directions
Add egg yolks, sugar and vanilla bean paste to stand mixer and whip on high speed for 3 minutes.
Drain excess water from mascarpone and add the COLD mascarpone to the egg mixture, whip at high speed for 5-7 minutes. Mixture will be dense but fluffy.
Have your serving dish ready, I used a 6 inch springform cake tin. Start by dipping biscuits in cooled coffee and line the bottom of the pan, it doesn’t have to be pretty!
Evenly spread a layer of the egg and mascarpone mixture and repeat the biscuit layer until all the egg and mascarpone mixture is done. Make sure to leave some mixture for the final top layer.
Using a sieve, sprinkle a good layer of cocoa powder on top.
Refrigerate for a couple hours and enjoy!
