RISE & SHINE KAUT43 OKC
If you know me, you know of my love-hate relationship with tiramisu. Tiramisu is a lovely and delicious dessert (if made correctly), but so was at one time Orange Roughy fish entrees. I do not like seeing it on new restaurant dessert menus.
To me, if you are a new restaurant and there is tiramisu (and sometimes cremes brûlée ) on your menu, in my opinion, it just means you gave up and gave in when it came to offering desserts. Now, If you are an established…establishment… and have a renowned tiramisu recipe that people buzz about, then by all means. Just do not stick it on last minute because you can’t think out of the box when planning the final food-contact opportunity that you have with me.
Now, I do love going to friend’s homes or dinner parties, and hearing that tiramisu will be dessert. In fact, that’s how I came up with my version. A dinner party and the host asked if I could make a tiramisu. Can I? Hell yeah, I can… and a Hazelnut version at that!
I hope you enjoy it!
1 1/4 c ground roasted hazelnut (6 ounces whole hazelnut. Roasted and skinned)
6 large egg yolks
3/4 cup sugar divided (1/2 and 1/4)
2 cups mascarpone cheese ( 2-8 ounce containers)
1 pint (2 cups) heavy whipping cream
7 ounces Lady Fingers (plus extra… it is always good to have extra)
1 1/2 cups cold strong coffee
1/4 cup dark rum
Bittersweet chocolate, shaves or curls (optional)
Start by roasting the whole hazelnut. Place in a baking dish and roast in the oven 375 degrees for 10-12 minutes, remove and allow to cool. Pour the roasted hazelnut in the center of a clean kitchen towel. Bunch up into a satchel and twist tightly. Roll the satchel ball together grinding the thin paper skin of the hazelnuts. Pick free the skinned hazelnuts and repeat the “rolling” process if necessary until all the nuts have been peeled. Place the skinned hazelnuts in a food processor and grind to “course cornmeal” size. Set aside.
Fill a medium-sized pot halfway with water and set on the stove to boil. In a metal bowl that fits on top of the pot, add the egg yolks and 1/2 cup of sugar. Place the bowl on top of the pot and whisk smooth. Cook the mixture until thickened and increased in volume.
Add the mascarpone cheese to the egg and sugar mixture and whip in thoroughly until smooth. Cover and place the mixture in the refrigerator to chill.
In a clean mixing bowl, either separate for a hand mixer or in your stand mixer bowl, add the cold heavy whipping cream. Begin mixing the cream for 5 minutes until slightly thickened. Sprinkle in remaining 1/4 cup of sugar while continuously mixing the whipping cream. Add all the sugar and whip the cream to stiff peaks.
Remove the cooled egg yolk/mascarpone mixture. Add a cup of the whipped cream to the mixture and vigorously mix in to “loosen up” the mixture. With a rubber spatula fold in the remaining whipped cream, while simultaneously folding in the roasted ground hazelnut in batches. Fold in all of the whipped cream and hazelnut until ultimately added.
Add the dark run to the cold coffee and stir together in a shallow dish. Dip (not soak) a ladyfinger one-by-one and add the bottom of a medium sized cake pan or ceramic dish. You will eat the dish to be high sided as the tiramisu with be thick and double layered. Fit the dipped ladyfingers in evenly without overcrowding. Once you have a dipped ladyfinger layer (say that three times fast) add half of the hazelnut cream mixture. Smooth it out evenly.
Repeat the dipped lady finger process for a second layer. Top the tiramisu off with the last half of the hazelnut cream mixture. Place the tiramisu into the fridge and allow to “set-up” 3 hours to overnight (overnight is best).
When ready to serve, add cocoa powder to a sifter/strainer. Dust the top of the tiramisu with the cocoa powder adding a nice even layer. Add shaved chocolate or chocolate curls to garnish.