Almond Mocha Tiramisu
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 1/2 cup whole milk
- 2 tablespoons almond liqueur, divided
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup chocolate covered espresso beans
- 1 1/2 cups heavy cream
- 2 tablespoons confectioner's sugar
- 1 lb mascarpone
- 2 cups lukewarm espresso or very strong coffee
- 1-7 oz package lady fingers
- Optional: 2 tablespoons unsweetened cocoa powder
A layer of Almond Paste processed with chocolate covered espresso beans gives this classic dessert a surprise layer that is divine!
Time
45 minutes to assemble
3 hours or overnight to chill
Total time: 3 hours and 45 minutes
3 hours or overnight to chill
Total time: 3 hours and 45 minutes
Yield
Serves 10
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 1/2 cup whole milk
- 2 tablespoons almond liqueur, divided
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup chocolate covered espresso beans
- 1 1/2 cups heavy cream
- 2 tablespoons confectioner's sugar
- 1 lb mascarpone
- 2 cups lukewarm espresso or very strong coffee
- 1-7 oz package lady fingers
- Optional: 2 tablespoons unsweetened cocoa powder
Directions
- Whisk yolks, sugar, milk and 1 tablespoon of the liqueur in a medium size saucepan until well combined. Turn heat to medium. Stirring constantly (so eggs don't scramble) cook until thickened* (just before a simmer). Remove from heat and pour into a shallow dish and refrigerate.
- Place Almond Paste (grated using large hole side of a box grater) and espresso beans in a food processor fitted with a metal blade. Process until the texture of sand. Set aside.
- Whip cream until it holds soft peaks. Add confectioner's sugar and remaining tablespoon liqueur. Beat until cream holds stiff peaks. Refrigerate.
- Beat cooled yolk mixture into mascarpone until smooth.
- Pour espresso into a flat bottomed bowl or plate with lip. Dip lady fingers, one at a time, into espresso for a few seconds each side, so they are soaked but not soggy. Arrange half of lady fingers in bottom of a size appropriate dish, about 9 X 13 inches or a platter.
- Top lady fingers with one half mascarpone mixture, then one half whipped cream. Sprinkle whipped cream with one half of almond paste/espresso mixture. Repeat layers. Cover and refrigerate for a minimum of 3 hours or overnight. Dust top with cocoa powder if desired.
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