Last week I started my Shamrock and Peach fall cooking class series with Oli and Ve; the thriving Atlanta-based business selling gourmet oils and vinegar from all over the world. We have had fun substituting my whiskey infused recipes with flavored vinegar’s and finishing oils replacing my love of Irish butter. This time I replaced the classic Tia Maria coffee liquor with espresso balsamic combined with coffee and the bitter tang melded perfectly with the sweet sea salt caramel mascarpone cream.
I do admit to being a big fan of this Italian dessert classic. While I was prepping for my class I realized I am not the only Irish cook to be a fan including one of my favorite Irish Chefs. Wade Murphy (a cutting edge Irish chef) and owner of 1826 Adare tweeted an outstanding photo from his restaurant of espresso tiramisu last week. I was instantly inspired but here is the version I created for my cooking class. Thank you Wade!
Sea salt caramel Tiramisu
- 4 large eggs
- 4 oz (1/2 cup) extra fine sugar
- 8 oz marscarpone cheese (room temperature)
- 9 fluid oz heavy whipping cream
- 9 fluid oz freshly brewed strong espresso coffee (left to cool)
- ¼ pint of espresso vinegar (from Oli and Ve)
- 1 small angel food cake (sliced and cut in to fingers)
- Coco powder (for dusting)
- (sea salt caramel ingredients)
- 1 cup sugar
- 6 Tbsp butter
- 1 cup heavy cream
- ½ tsp coarse sea salt
How to make it
- To make the sea salt caramel sauce, slowly melt the sugar in to a small saucepan stirring all the time until it melts and caramelizes. Remove from the heat and allow to cool slightly before beating in all of the butter 1 Tbsp at a time. Beat in the cream and stir to thicken. Allow to cool.
- To make the cream separate the eggs. Combine the yolks with the sugar and beat together. Fold in the room temperature marscarpone cheese and cooled sea salt caramel.
- Using electric beater whip the heavy whipping cream and folks in to marscarpone cream.
- In a clean separate bowl whisk the egg white until soft peaks appear, then fold in to the marscarpone cream. Spoon a third of the mixture in to a 13×9” dish.
- Combine coffee with Oli and Ve espresso vinegar. Dip the sponge slices in to the coffee mixture and layer on top of cream.
- Cover the layer of soaped sponge fingers with another third layer of the marscarpone cream mixture, and add the rest of the coffee dipped sponge fingers on top. Spoon the remaining cream to completely cover the sponge fingers. Cover and allow chill for at least 2-3 hours or overnight.
- Serve with a dusting of cocoa powder on top.
Enjoy and go and create your own twist!
Judith the Irish foodie