Sugar shack meets patisserie in this voyageur twist on an Italian classic.
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
- In a stand mixer or with electric beater, whip chilled cream until medium peaks form.
- 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.
- In 3 additions, gently fold whipped cream into mascarpone mixture.
- Beat egg whites until soft peaks are formed. Quickly fold into mascarpone cream mixture, taking care not to deflate.
- Line the bottom of a cake pan with removable ring with parchment paper. Arrange ladyfingers over the bottom of pan, cutting them to fit.
- Mix the coffee and maple balsamic in a shallow dish. Dip ladyfingers one at a time into mixture and arrange in bottom of pan.
- Top with half the maple mascarpone cream. Spread top evenly. Repeat with another layer of ladyfingers and another layer of cream.
- Chill tiramisu for at least 2 hours. Remove cake ring and arrange remaining ladyfingers around the outside of the cake.
Yield 8-12 servings