Oct/Nov 2015 Feb/Mar 2015 - Page 54

lastcourse torte fort

lastcourse torte fort

Sugar shack meets patisserie in this voyageur twist on an Italian classic .
Photography by Brad McCann
Maple Tiramisu
INGREDIENTS 2 cups chilled whipping cream 4 eggs , separated 1 / 2 cup maple syrup 2 cups mascarpone cheese 48 lady finger cookies 1 cup maple balsamic vinegar 1 cup strong black coffee
METHOD 1 . In a stand mixer or with electric beater , whip chilled cream until medium peaks form . 2 . In another large bowl , beat egg yolks and maple syrup until thick and pale in colour , about 3 minutes . Add mascarpone and beat until combined . 3 . In 3 additions , gently fold whipped cream into mascarpone mixture . 4 . Beat egg whites until soft peaks are formed . Quickly fold into mascarpone cream mixture , taking care not to deflate . 5 . Line the bottom of a cake pan with removable ring with parchment paper . Arrange ladyfingers over the bottom of pan , cutting them to fit . 6 . Mix the coffee and maple balsamic in a shallow dish . Dip ladyfingers one at a time into mixture and arrange in bottom of pan . 7 . Top with half the maple mascarpone cream . Spread top evenly . Repeat with another layer of ladyfingers and another layer of cream . 8 . Chill tiramisu for at least 2 hours . Remove cake ring and arrange remaining ladyfingers around the outside of the cake .
Yield 8-12 servings .
52 ciao ! / feb / mar / two thousand fifteen