I really have no words for this recipe.
Because words don’t even come close to describing how insanely magical (yes, magical) this Tiramisu is. FYI, I do not ever use the word magical, so this is big.
This is also my first Tiramisu experience and can I just say that I am a complete idiot for not making or least trying Tiramisu before this. I mean really, I need to get it together all ready.
Let’s just get right down to it today.
First things first though, you need to make the Beignets. These doughnuts of the south are also one of my favorites. And to be honest, this whole idea only came to be because I really wanted an excuse to make beignets again. I first made them last year and to this day we still talk about them. So dang gooood and pretty easy. Nothing too complicated about them and there is no frosting needed. Just lots of powdered sugar.
You know, the good stuff.
Oh and trust me, we all snuck a few hot Beignets right into or mouths.
How could we not?
Just like you would dip ladyfingers into coffee for a traditional Tiramisu, we are dipping the Beingets right into coffee as well.
Coffee and Beignets? Yeah, I am pretty sure there could not be a better combo than that. It’s kind of perfect and sort of meant to be.
The rest is very simple.
I kept this egg free only because I did not want to mess with raw eggs, and frankly you do not miss them in the least. The Mascarpone mixture is so good. Even my “only chocolate” mother was eating it straight from the bowls. That has to tell you something.
Okay and I know traditional Tiramisu only has a dusting of cocoa powder, but you know that just did not do it for me. So some ganache was added, as well as a layer of finely chopped dark chocolate, because well… it just seemed right.
I added some coconut cream right on top to help balance things a little… and because I love coconut cream. Love it more than whipped cream. Coconut in for the win!
Oh, but a little note, if I were you I would not use tall glasses like I did.
Well it may look kind of cool, it took me close to an hour to get that one glass assembled. Not all that fun, so for the rest I used normal parfait glasses – much quicker, and easier to eat. You can also assemble this in a 9×13 inch pan for a super easy assembly process.
Whatever you do, just make them.
Like, I am begging you. Make them take a photo, send me an email, tag me on instagram, tweet me, anything. I want to see yours! It would make day! I love when I get to see the dishes you guys make. It is so fun for me!
- To make the Beignets, mix the yeast, sugar and water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes and allow the yeast to proof, it will foam up. Once the yeast is ready add the eggs, salt, heavy cream and melted butter.
- Add 2 1/2 cups of flour and mix on medium until combined. Continue adding the remaining 1/2 cup of flour slowly until it’s all incorporated. Dough will be sticky. At this point begin adding a tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes). If you don’t have a mixer or would rather knead the dough with you hands, place the dough on a floured surface and knead until smooth, adding a little more flour as needed (about 8-10 minutes). The dough may still be a bit sticky, but shouldn’t be overly so.
- Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 2 hours in a warm spot. I like to turn my oven on to the lowest temperature for about a minute and then immediately turn it off again. Then I place the bowl in the warm oven.
- When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle. Roll to 1/4 inch thick. Use a pizza cutter, knife or pastry cutter to cut into 3×3 inch squares (about 25 squares).
- Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. I would recommend using an instant read thermometer so you know the exact temperature at all times.
- Once the oil is ready, fry 4-6 at time depending on the size of your pot. Use the slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with slotted spoon and place on paper towels to drain. Repeat with remaining squares. Dust the warm beignets with powdered sugar on both sides.
- To assemble the tiramisu, combine the mascarpone, powdered sugar, kahlua and vanilla in a large bowl. Beat with a mixer on medium speed until creamy, about 1 minute.
- Add the heavy cream to a separate bowl and beat on medium-high speed until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, set aside.
- To make the ganache, in a microwave safe bowl add the chocolate and coconut milk (or heavy cream). Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract.
- Add the coffee to a shallow bowl and dip about 18-20 of the beignets in the coffee, submerging them completely and then allow any excess coffee to drip back into the bowl. Chop the beignets into bite size squares.
- To assemble add a layer of coffee dipped beignets to the bottom of your serving glasses. Spread a layer of the mascarpone over the beignets and then a layer of the ganache. Sprinkle on the chopped chocolate. Repeat the layers until all the ingredients have been used (I got three layers for an 8 ounce glass). Cover with plastic wrap and refrigerate at least 1 hour or overnight.
- Garnish each individual tiramisu with a dollop of coconut whipped cream and a beignet. Serve!
- To make this in a 9x13 inch baking dish, arrange the half the beignets a single layer on the bottom of the dish. Spread one-third of the mascarpone mixture over the beignets and spread half the ganache over top that. Add the remaining beignets and arrange on top. Spread the remaining mascarpone mixture on top and the remaining ganache. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Cut into pieces and serve with coconut whipped cream and the remaining beignets.
Plus, how can you resist that? It’s simple, YOU CAN’T.
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