There are many ways to spruce up your tiramisu without taking away from the delicious elements that make it what it is. Some variations include, parfaits, pudding, ice cream, or the use of different cakes and breads in place of lady fingers.
No matter how you spin it, if you like espresso, mascarpone and cake that melts in your mouth, you are in for a treat with this recipe we are about to share. It's easy, fun and a beautiful looking treat to serve to house guests.
Dark Chocolate-Espresso Pudding
4 c fat free milk
3/4 c brown sugar
1/4 c cornstarch
2 1/2 T unsweetened cocoa powder
1 1/2 T instant espresso powder
1/8 t salt
9 oz bittersweet chocolate, chopped
2 t vanilla extract
In a saucepan whisk milk, sugar, cornstarch, unsweetened cocoa, instant espresso powder and salt together until blended for a few minutes. Bring to a boil over medium heat while stirring with a whisk. Reduce heat and simmer until thick, for about one minute. Remove from heat and add dark chocolate and vanilla extract. Stir until it is smooth and wrap in plastic wrap. Chill for at least 5 hours, then serve.
7 egg yolks
1 1/2c mascarpone cheese
1 1/2c white sugar
1 3/4c heavy cream
Combine yolks and sugar and stir over a double boiler. Reduce heat to low and cook for about 10 minutes. Remember to keep stirring. Remove from heat and whip yolks until pale yellow. Add mascarpone cheese and beat until combined. Whip cream in a separate bowl to stiff peaks. Slowly fold the yolk mixture into the whipped cream.
The next step is to make some instant espresso in a pot. Follow the directions on the package.
In this version, we are going to use panettone, a traditional Italian bread. Find yourself a pretty set of glasses. Cut the bread into pieces and layer a few on the bottom, pour some espresso on top to soak the bread. Layer with some pudding, then with the mascarpone mixture. Repeat until the glass is full. Have the last layer be the mascarpone mixture. Garnish with shaved chocolate and a pirouette.
What a treat!