Bourbon Tiramisu
User Reviews
5
Bourbon Tiramisu
Description
This Bourbon Tiramisu starts by mixing brewed espresso or strong coffee with bourbon to create a soaking liquid. For the mascarpone whipped cream, egg yolks and sugar are beaten until fluffy using either raw or cooked egg preparations (zabaglione technique) for safety. Separately, heavy cream is whipped and then folded into mascarpone cheese to give the filling a rich and airy texture.
Ladyfinger cookies are briefly soaked in the espresso-bourbon mixture and arranged in a baking dish. A layer of mascarpone cream follows, and the layering repeats as needed. The assembled tiramisu is chilled to set before serving. Unsweetened cocoa powder dusted on top adds a slight bitterness to balance the sweetness.
The dessert’s flavor is marked by the kaffir notes of espresso and warmth from the bourbon, balanced by the smooth and creamy cheese filling. It’s a suitable finish for dinners and can be garnished with berries for a fresh contrast.
The recipe is designed for medium or 8x8-inch dishes but can be adapted to other sizes and servings. Alternative alcoholic ingredients like marsala or sweet wine can be used, and the number of layers adjusted for different containers.
Ingredients
Espresso Mixture:
- 1 ¾ cups espresso brewed; or strong coffee
- 2 ounces bourbon
Mascarpone Whipped Cream:
- 4 egg yolk
- ½ cup sugar divided
- ¾ cup heavy cream
- 8 ounces mascarpone cheese room-temperature
To Assemble Tiramisu:
- 1 tablespoon cocoa powder unsweetened; divided
- 20 ladyfinger cookies Use gluten-free ladyfinger cookies if needed, ~1 package; amount approximate
- berries optional; for garnish
Instructions
Espresso Mixture:
- Combine espresso and bourbon in a shallow bowl. Set aside.
Mascarpone Whipped Cream:
- Raw egg option: Add egg yolks and ¼ cup sugar to a medium-sized mixing bowl. Use an electric mixer on medium speed to beat until the eggs are fluffy and pale yellow. When the eggs have tripled in size, you're done.Cooked egg option (Zabaglione): Fill a medium-sized pan with about and inch of water, and bring it to a simmer. (Or use a double boiler.)Add egg yolks and ¼ cup sugar to a to a medium-sized heatproof bowl (such as Pyrex or metal), and set it on top of the pan with simmering water.Right away, use an electric hand mixer, whisk eggs at a medium speed, and continue beating until the mixture is light and fluffy. When the eggs have doubled in size, you're done. Remove eggs from heat and set aside.Make sure not to leave the eggs on the heat for longer than needed. You only want to heat them, not scramble them.
- In a separate large mixing bowl, add the cream and remaining ¼ cup sugar. Use an electric mixer on high to whip the cream until soft peaks form.Add the mascarpone and continue mixing until the mixture is soft and spreadable.Use a rubber spatula to gently fold the egg mixture into the mascarpone whipped cream.
Assemble the Tiramisu:
- Use a small mesh sieve (or a metal tea ball) to dust a 2-quart baking dish (such as an 8"x8" pan) with half the cocoa powder.
- One by one, dip the ladyfinger cookies into the espresso mixture and then arrange in the baking dish. Make sure the cookies absorb a little of the espresso, but don't leave them in the liquid very long or they'll fall apart.Continue adding cookies until you've got a single layer of cookies, breaking cookies into smaller pieces to fill in gaps as needed.
- Spread half the mascarpone whipped cream over the ladyfingers. Repeat process, topping mascarpone with another layer of soaked ladyfingers, and finishing with a final layer of the mascarpone mixture. Dust the top with the remaining cocoa powder.
- Refrigerate at least 4 hours (or overnight). Serve cold with optional berries if desired.Make Ahead / Leftovers:Tiramisu can be stored for 3-4 days in the fridge. Note that the ladyfinger cookies will soften as the dessert sits.
Notes
- Designed for medium or 8x8-inch dishes but adaptable to other containers by adjusting layers and cookie size.
- Choose raw egg yolks or cooked zabaglione for the mascarpone cream to ensure food safety as preferred.
- Optional to add 2 ounces marsala or sweet wine with egg yolks for extra alcohol flavor.
- Bourbon quantity in coffee mixture can be doubled for stronger presence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 217mg | 72% |
| Sodium | 76mg | 3% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1008IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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