Martin's Drunk Tiramisu with Caramelized Nuts
Rich mascarpone cream, coffee and alcohol-soaked sponge cakes, and crunchy caramelized nuts make this tiramisu a dessert that will definitely not go out of style. It's bold, festive, and just as sinfully good as its name suggests.
Ingredients · Servings For 1 container 20x20cm
- 1 handful of pistachios
- 1 handful pecans
- 5 tbsp caster sugar
- 6 egg yolks
- 120 g caster sugar
- 500 g mascarpone
- 4 PL marsala
- 600 g whipping cream
- 500ml coffee
- 100 ml cream coffee liqueur
- 100 ml cognac
- 400 g savoiardi (pastry sponge cakes)
- 6 tbsp Dutch-style cocoa
Method · 1 h 5 min
- Place the pistachios and pecans in a pan and toast briefly, then sprinkle with sugar. Heat over medium heat until the sugar has dissolved and caramelized. Stir to coat the nuts, then transfer to a baking sheet and spread with a spatula so that they are in a single layer. Let cool completely, then chop or crush.
- Prepare a water bath. Pour some water into a saucepan, place a heatproof bowl on top of the saucepan so that it does not touch the water, and bring the water to a gentle boil. Place the egg yolks and sugar in a bowl over the water bath and beat for about 8 minutes until the mixture has tripled in volume. Set aside and gradually beat in the mascarpone, previously mixed with the Marsala. Leave to cool.
- Whip the cream until stiff peaks form. Gradually fold the whipped cream into the mascarpone and egg yolks with a spatula.
- Pour the cooled coffee liqueur and cognac into a smaller, deeper square bowl and mix. Dip the biscuits in the mixture and arrange them on the bottom of a 20 x 20 cm (8 x 8 inch) cake tin, approximately 10 cm deep.
- Spread a third of the mascarpone mixture over them using a sieve, dust with cocoa and sprinkle with a third of the caramelized nuts. Repeat two more times. Do not sprinkle the last layer with cocoa or nuts yet.
- Cover the tiramisu mold with cling film and refrigerate for at least 4 hours, preferably overnight. Sprinkle with the remaining cocoa and nuts just before serving.