Tiramisu
Tiramisu (with Canyon Bakehouse)
Ingredients:
1 ¼ cups heavy whipping cream
¼ cup granulated sugar
1 tsp vanilla extract
Pinch kosher salt
8 oz. mascarpone cheese
1 cup brewed espresso, cooled
1 tsp cocoa powder (for sifting)
For this recipe, we’re utilizing the Canyon Bakehouse Brioche-Style Rolls as a substitute for traditional ladyfingers. Start by slicing your rolls in half (like a sandwich) and then into strips. Reserve them for later.
In a large bowl, combine the heavy cream, sugar, salt, and vanilla extract. With an electric or standing mixer, mix on high speed until you have the perfect whipped cream. Fold in the mascarpone cheese before fully beating it in quickly with the mixer.
Brew one cup of espresso (decaf or regular, whichever you prefer). When it’s cool, start lightly dipping the brioche strips and then putting them in your serving dish. If you let the brioche soak too long, they will become too soft and lose durability. After you have a layer of the dipped brioche in the serving dish, top with a layer of the mascarpone whipped cream and spread all over. Repeat this one more time – a layer of dipped brioche strips, and then a layer of the mascarpone whipped cream.
Tidy up the sides to make the presentation lovely. Finish with a dusting of cocoa powder and store the tiramisu in the fridge for at least one hour to chill, but better results if it chills 3-4 hours allowing enough time to firm up and come together.
Serve chilled and enjoy!
