Imported from the web

Crème Brûlée Tiramisu

Name: Crème Brûlée Tiramisu
Prep time: 390 min
Cook time: 15 min
Total time: 405 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 large egg yolks; 0.25 cup granulated sugar (For the crème brûlée custard); 0.75 cup heavy cream (For the custard); 0.5 tbsp cornstarch (For the custard); 1 vanilla bean (Alternatively, use 2 tsp vanilla extract; if using a bean, use the seeds and pod during heating); 0.25 tsp salt (For the custard); 1 cup mascarpone (Cold); 0.5 cup heavy cream (Cold, for whipping into the mascarpone cream); 0.75 cup strong espresso or very strong coffee (Cooled completely; for soaking the ladyfingers); 6 tbsp granulated sugar (For the brûlée crunch between the layers); 16 ladyfingers (Use 14–18 homemade or store-bought ladyfingers, enough for two layers); 35 g granulated sugar (Use 30–40 g; for the brûléed topping)

Imported by Shizza Ali on SeeMeCook

A rich tiramisu combining espresso-soaked ladyfingers with silky vanilla mascarpone custard cream, caramel crunch between the layers, and a crisp brûléed sugar topping.

8 servings405 minItalian

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Ingredients

4 large egg yolks
0.25 cup granulated sugar (For the crème brûlée custard)
0.75 cup heavy cream (For the custard)
0.5 tbsp cornstarch (For the custard)
1 vanilla bean (Alternatively, use 2 tsp vanilla extract; if using a bean, use the seeds and pod during heating)
0.25 tsp salt (For the custard)
1 cup mascarpone (Cold)
0.5 cup heavy cream (Cold, for whipping into the mascarpone cream)
0.75 cup strong espresso or very strong coffee (Cooled completely; for soaking the ladyfingers)
6 tbsp granulated sugar (For the brûlée crunch between the layers)
16 ladyfingers (Use 14–18 homemade or store-bought ladyfingers, enough for two layers)
35 g granulated sugar (Use 30–40 g; for the brûléed topping)

Steps

1
Prepare enough ladyfingers for two layers in an 8×5-inch dish, following the associated ladyfinger recipe if making them from scratch. Allow the ladyfingers to cool completely before assembling; a few extras may remain depending on their size.
2
Add the 180 g heavy cream and the vanilla bean seeds and pod to a saucepan. Heat over medium heat until steaming, but do not let the cream boil.
3
While the cream heats, whisk the egg yolks, 50 g sugar, cornstarch, and salt until smooth and well combined.
4
Slowly pour the hot cream into the egg-yolk mixture while whisking constantly to combine the ingredients smoothly.
5
Return the mixture to the saucepan. Cook over low-medium heat, stirring constantly with a spatula, until thickened and approximately 80–82°C. Do not allow the custard to boil.
6
Strain the custard into a bowl. If using vanilla extract instead of a vanilla bean, stir it in now.
7
Press plastic wrap directly against the surface of the custard and refrigerate until completely cold.
8
Brew 180 g strong espresso or very strong coffee and allow it to cool completely before assembling the tiramisu.
9
Line a baking sheet or plate with parchment paper or a silicone baking mat for the caramel crunch.
10
Place 72 g sugar in a dry, light-colored saucepan or skillet. Cook over medium heat, swirling the pan occasionally, until the sugar melts and reaches 170–175°C and becomes medium-dark amber.
11
Immediately pour the caramel onto the prepared parchment and spread it into a thin layer. Let it cool completely until hard, then break or crush it into small shards. Set aside; approximately 50 g will be used in the tiramisu.
12
Once the custard is completely cold, whisk the cold mascarpone until smooth.
13
Gradually whisk the chilled crème brûlée custard into the mascarpone until smooth and fully combined.
14
In a separate bowl, whip the 120 g cold heavy cream to soft-medium peaks.
15
Fold the whipped cream into the mascarpone mixture in 2–3 additions. The finished cream should be smooth, silky, and spoonable rather than stiff like frosting.
16
Quickly dip each ladyfinger into the cooled espresso, turning it briefly to coat. Do not oversoak; the ladyfingers should absorb coffee while remaining sturdy enough to hold their shape.
17
Arrange the dipped ladyfingers in a single layer in an 8×5-inch baking dish.
18
Spread approximately half of the mascarpone cream evenly over the ladyfingers.
19
Scatter the caramel brûlée crunch evenly over the cream, using about 50 g rather than necessarily all of the caramel shards.
20
Add a second layer of espresso-dipped ladyfingers, then spread the remaining mascarpone cream over the top.
21
Use an offset spatula to smooth the surface completely flat and even, especially around the edges. Refrigerate for at least 6 hours, preferably overnight.
22
Take the tiramisu directly from the refrigerator and sprinkle 30–40 g sugar evenly over the surface, forming a thin, continuous layer without piling it up.
23
Using a kitchen torch, caramelize the sugar until deeply golden and bubbling. Let it stand for 1–2 minutes, until the caramel hardens.
24
Serve immediately for the best contrast between the cold, creamy tiramisu and crisp caramel shell. Do not brûlée the tiramisu hours in advance, because the caramel will absorb moisture and lose its crisp crack.

Notes

The structured data gives an 8×8-inch yield while the instructions specify an 8×5-inch dish; follow the dish size specified in the assembly instructions, or use a similarly sized dish. The custard must be completely cold before combining with mascarpone and whipped cream. Cocoa powder may be added between layers according to the body excerpt, though it is not part of the authoritative ingredient list.