GIRL MEETS FARM TODAYS RECIPES RECIPES

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GOLDEN SPICED TIRAMISU RECIPE | MOLLY YEH | FOOD NETWORK



Golden Spiced Tiramisu Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     dessert

Total Time 5 hours 35 minutes

Cook Time 40 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

2 teaspoons ground ginger
2 teaspoons ground turmeric 
1/2 teaspoon ground cardamom 
1/4 teaspoon ground allspice 
1/4 teaspoon grated nutmeg 
Pinch freshly ground black pepper 
2 1/2 teaspoons ground cinnamon
1 1/2 cups whole milk 
6 large egg yolks 
3/4 cup granulated sugar 
1/2 teaspoon kosher salt  
1 1/4 cups heavy cream 
2 tablespoons powdered sugar 
1 teaspoon vanilla extract 
1 pound mascarpone cheese 
24 ladyfingers 

Steps:

  • Combine the ginger, turmeric, cardamom, allspice, nutmeg, black pepper and 2 teaspoons cinnamon in a small bowl. Toast 1 1/2 tablespoons of the spice mixture in a medium saucepan over medium heat, stirring, until fragrant, about 1 minute. Pour in about 2 tablespoons of the milk, whisking to combine until smooth. Gradually drizzle in the remaining milk, whisking continuously to avoid any lumps, and bring to a simmer, whisking frequently. Remove from the heat and allow to cool slightly.
  • Whisk together the egg yolks, granulated sugar and salt in a large saucepan, then slowly drizzle in 2/3 cup of the milk mixture while whisking continuously. (You don't want to scramble the eggs!) Turn the heat on medium and cook for a few minutes, whisking continuously, until the mixture thickens and coats the back of a spoon. Remove from the heat, then pour the mixture into a large bowl. Cover with plastic wrap, pressing it up against the surface of the custard, and let cool in the fridge for about 1 hour.
  • Beat the heavy cream, powdered sugar, remaining 1/2 teaspoon cinnamon and the vanilla to stiff peaks in a stand mixer fitted with a whisk or in a large bowl with an electric mixer, then set aside.
  • Fold the mascarpone into the cooled custard. 
  • Working one at a time, quickly soak the ladyfingers in the remaining golden spiced mixture and use them to line the bottom of an 8-inch square pan, breaking them up if necessary. (Soak them for about 2 seconds; don't soak them too long, otherwise they'll fall apart.) Add half of the custard, spreading it out evenly with an offset spatula, followed by a layer of the whipped cream. Repeat! Using a sifter or a fine-mesh sieve, dust the top with some of the remaining spice mixture and allow to set for at least 4 hours or up to overnight.

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