MAPLE TIRAMISU
Tiramisu is such a classic Italian dessert and this maple version is definitely my new favorite twist on it. It will always remind me of my grandma as it was one of her all-time favorite desserts, and I can see why!
Ladyfingers soaked in a maple-espresso, sweet maple mascarpone cream and a dusting of cocoa powder. It’s rich, creamy, delicious and it’s a no-bake dessert which saves you some time!
MAPLE TIRAMISU
Yield: Serves 10-12
Ingredients:
1 cup strong espresso, room temperature
1 package lady fingers (about 40)
16 ounces mascarpone, room temperature
1/2 teaspoon maple extract
4 large eggs, separated
1/2 cup granulated sugar, divided*
2 cups heavy cream
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons unsweetened cocoa powder
Instructions:
With a handheld or stand mixer fitted with a whisk attachment, beat the mascarpone and 1/4 teaspoon maple extract together on medium speed in a large bowl until smooth. Set aside.
In a medium bowl, whisk egg yolks and 1/4 cup granulated sugar together until light. Over medium-high heat, add bowl of egg yolks and sugar on top of a small pot of simmering water. Remove from the heat and immediately pour into the mascarpone mixture. Continue to beat on medium speed until just combined.
With a handheld or stand mixer fitted with a whisk attachment, beat heavy cream and remaining maple extract together on medium-high speed until medium peaks form, about 3 minutes. Fold whipped cream mixture into the mascarpone mixture; set aside.
With a handheld or stand mixer fitted with a whisk attachment, beat egg whites and salt together on medium-high speed until foamy. Increase to high speed and slowly pour in the remaining 1/4 cup of sugar. Beat until stiff peaks form. Fold into mascarpone cream.
Quickly dip each side of the ladyfingers into the espresso mixture. Arrange the dipped ladyfingers in a single layer in an 9x13 baking pan. Smooth about half of the mascarpone mixture on top of the lady fingers. Repeat another layer of lady fingers dipped in coffee. Top with the second half of the mascarpone. Refrigerate for at least 4 hours or overnight. Dust with cocoa powder evenly on top before serving.
