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Spooky Tiramisu

Miriam Nieto
Oct 31, 2017
3 min read

Hello everyone and happy Halloween!

Today's recipe is a classic but with a twist: spooky tiramisu. It is very simple and quick recipe to make that will take you no longer than 30 minutes.

I never used to like tiramisu due to the strong taste of coffee or liquor but then I decided to modify it. In 2013, I used to moist with coffee only the bottom layer, and moist the top layer with syrup. Nowadays, I love making tiramisu as per the recipe, with coffee. However, my recipe does not contain any liquor (Amaretto) since I do not like the taste of alcohol, but I substitute it for almond essence.

Please keep reading to discover this terrifying yet terrific tiramisu.

Ingredients

2 eggs yolks – the orange part
150 g of sugar
250 g of mascarpone
200 ml of 35% whipping cream + 1 tbsp. of sugar (optional)
9 tbsp. of coffee
4 cups of water to make the coffee
40 ladyfingers (aka savoiardi in Italian)
Almond essence or a splash of amaretto, cognac, rom
Cocoa powder
4 big ladyfingers
30 g of 70% dark chocolate, or milk chocolate

Directions

First, prepare the coffee. In my case, I pour 4 cups of water in a pan, add the 9tbsp of coffee and a drop of almond essence, leave until it boils. Then I transfer it to a freezer container and put it in the freezer. If you have plenty of time, then place the container in the fridge and let it cool until you can put your fingers on it without burning yourself.

Then, pour the cream in a bowl and add a tbsp. of sugar and a drop of almond essence (optional). Whip it until you can flip the bowl and it stays on it. Reserve in the fridge.

In a bowl, mix the 2 egg yolks with the 150 gr of sugar. Whisk with a hand mixer or with a wire whisk (this will take you 5 extra minutes). You have to whisk until it turns into a creamy mix. The first time I whisked it, I ended up with an orange mix thinking it was okay. It should not be like that. You can add the sugar little by little, at the same time that the yolks are being whisked.

Add the mascarpone to the yolk and sugar mix and combine, making sure there are no clumps.

Then, add the whipped cream to the mix and with a silicone tongue or a wooden stick, proceed to mix with enveloping movements, always in the same direction. My trick is to mix it by drawing the infinity (∞) sign on the mix. Reserve in the fridge.

Moist the ladyfingers with coffee. Not too short not too long. Just around 10 seconds. I dip them until I feel only the middle is not moist. This way I now my tiramisu will not be watery. Transfer it to a 20 cm square container, approximately 4 cm high. Make sure there are no gaps in between ladyfingers.

Then add half of the mascarpone mix, spread it evenly and sift it with cocoa powder.

We repeat this process one more time. Ladyfingers moisten with coffee, mascarpone mix spread and sift cocoa powder.

Until here, this is how to make tiramisu. Now, to make it spooky you just need to cut in half the giant ladyfingers, melt the chocolate in a double-boiler, constantly stir. Transfer to a piping bag, write anything than can be found in a cemetery and let it dry. You can put it in the fridge to dry faster. Decorate the tiramisu and serve.

It is tastier if you leave the tiramisu in the fridge overnight. In this case, I would recommend decorating it the day it is going to be served since it only takes 5 minutes. I know… it is very tempting to eat the tiramisu the minute you are done making it!