Rosette Tiramisu
A beautiful Rosette Tiramisu that tastes just heavenly. A gorgeous, and celebratory NO BAKE coffee delight that is so easy to do. Just perfect, for the festive season. Christmas is my favorite time of the year ..... Merry Christmas & Enjoy.Skill Level: Easy
Ingredients
Tiramisu Mousse
- 7 fresh egg yolks
- 1/3 cup sugar
- 1/4 cup Kahlua coffee liqueur
- 500 g mascarpone cheese - room temperature
- 600 ml heavy cream
Assembly
- 36 Italian ladyfinger biscuits (Savoiardi)
- 1 1/2 cup espresso coffee (cool) plus 1 tbp Kahlua coffee liqueur (optional)
- 1-2 tbsp cocoa powder for dusting
- 1/4 tsp gold dust (optional)
Instructions
Tiramisu Mousse
- Combine 7 fresh yolks, 1/3 cup sugar and 1/4 cup Kahlua coffee liqueur in a Bain Marie over low heat.
- Mix well to dissolve the sugar and cook for 6-8 minutes, stirring constantly until the temperature reaches 75°C or 165°F and the eggs are ‘cooked’. Note: Italians call this mixture ‘Zabaione’.
- Remove the zabaione from the heat and whip @medium speed until pale, cool and thick. Add 500g mascarpone cheese to the whipped zabaione and combine well.
- In a separate bowl, whip 600ml heavy cream to stiff peaks. Gently fold the whipped cream into the zabaione mixture. Combine well and the tiramisu mousse is ready for assembly.
Assembly
- Mix 1 1/2 cup espresso (cool) with 1 tbsp Kahlua coffee liquor (optional).
- Dip the Savoiardi ladyfinger biscuits quickly in the coffee (be swift - do not soak else they will be soggy) Line them in a 10x10 inch square springform pan, or a similar sized cake pan.
- Spoon 1/2 of the tiramisu mousse over the lady finger biscuits. Dust with 1-2 tbsp cocoa powder.
- Repeat process with another layer of coffee-dipped lady fingers, a thin layer of tiramisu mousse this time (as we will be piping tiramisu rosettes as the final layer) and again, a thin dusting of cocoa.
- Using the remaining tiramisu mousse, pipe rosettes (I used a Wilton 1M tip) as the final layer
- Speckle a little cocoa powder (not too much otherwise the beautiful rosettes will not be visible) and sprinkle a bit of edible gold dust for that festive cheer.
- Refrigerate 4 hours or overnight and enjoy.
Video
Notes
1. Because this is a NO BAKE recipe, be sure to use fresh yolks. Fresh yolks should separate easily from the whites and if they are separated chilled, its usually easy to manage and they should be fresh and whole. Therefore if the yolks break when I separate them, I would not use it.
2. Be careful when dipping the ladyfingers. You need some good hand eye coordination for this. Dipping the lady fingers in coffee should be done quickly, Do not soak, otherwise you will get bedraggled ladyfingers and a soggy tiramisu! Check out the video to see how the dipping is done.
3. You can make ahead for this recipe. Tiramisu needs time to chill and absorb all that wonderful liqueur, coffee and cocoa flavors. This Rosette Tiramisu is best made 1 day before serving and keeps well for 3-4 days chilled.