Nutella and bourbon tiramisu in glasses
Claire Saffitz x Dessert Person · ♥ 11.5K likes · 338.3K views · 19 min video
Read about mascarpone in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup mascarpone
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 2 whole egg yolks
- 1 cup milk
- ½ cup light brown sugar
- 2 tbsp unsalted butter
- ¾ cup Nutella
- 1 box vanilla wafers
- 2 cup heavy cream
- ¼ cup confectioner's sugar
- 2 tbsp bourbon
- kosher salt
Whip 2 cups cold heavy cream in a large bowl with the mascarpone, 1/4 cup confectioner's sugar and vanilla until thick; fold a couple of times to get the edges.
- 1 cup coffee
Make the soak: about a cup of coffee with 2 tbsp bourbon and the almond extract.
- ½ cup heavy cream
- 2 tbsp cornstarch
Off the heat, whisk the egg yolks, milk, 1/2 cup cream, brown sugar and 2 tbsp cornstarch in a pan.
Cook over medium, whisking, until it bubbles and thickens -- it happens quickly once it starts.
Cut the heat; whisk in the butter, which helps stop the cooking, and a pinch of salt. Straining is only needed if it overcooked.
Whisk in the Nutella. Cool over an ice bath until cold at the bottom of the bowl and thickened.
Fold in half the mascarpone cream; whisk out any lumps.
In serving glasses, layer wafers dipped in the soak, the chocolate mixture and the mascarpone cream; repeat, ending with the cream.
Layering in glasses
- heavy cream
If the mascarpone cream has thickened too much, whisk in a little cold cream to smooth it; spoon on a dollop.
Loosening the cream and dusting with cocoa