Tony Zentgraf
Featuring Northbound Coffee Roasters
These Individual Bourbon Tiramisu feature coffee from Northbound Coffee Roasters located in Mt. Shasta, Ca. Their craft coffees are amazing, you don’t know what you are missing. Check out their craft roasted coffee at NorthboundCoffee.com and order some coffee to make this delicious dessert!
Bourbon Tiramisu – So Good
Making this, I knew it was going to be a hit. The combination of coffee and the sweetness of the zabaione/mascarpone filling pair nicely with the addition of bourbon. I have made Tiramisu recipes with rum, marsala or even brandy. But never made one with bourbon.
Flavors of coffee and bourbon are a pairing that go well together. The roasted notes of coffee along with bold flavors of bourbon bring notes of sweet vanilla and caramel.
A ‘Pick Me Up’
Literally translated, Tiramisu means ‘pick me up’. It’s no wonder, coffee soaked ladyfingers at the end of a meal are bound to give you some energy. The question is, where does this modern classic dessert originate? I bet if you were to guess, you would think that it is an old recipe that has been around Italy for centuries, dating back to nobility. Well not exactly.
Tiramisu’s Debated History
The first documented recipe of Tiramisu was not seen until the 20th century. Yet, depending on who you ask, the origin may reach back centuries. It wasn’t until the 1980’s that Tiramisu made a splash across the U.S. restaurant scene.
The self-proclaimed experts on the history of Tiramisu are the Accademia del Tiramisù, an organization entrenched in ‘transmitting the culture of tiramisù’. The organization claims to have an original recipe from the 19th century. As the legend goes, the origin of this recipe was made to be an aphrodisiac.
As with many debated recipes, Tiramisu has origins in similar variations of ingredients: eggs, sugar and cocoa. Depending on the region each recipe variation would be dependent on the families’ tastes of that area.
These traditional recipes were never written down and were held close to each family’s traditions. The claim as to why a written recipe had not been seen until the mid 20th century was due to conformism falling after WWII, when people began to be more independent. It is thought that this was the time when these closely guarded recipes came to light.
Le Beccherie – Treviso, Italy
Today, what we identify as Tiramisu was created in the early 1970s at Le Beccherie, a restaurant in Treviso, Italy. Yet, there is a northeastern region of Italy, Friuli Venezia Giulia, that claims to have a written recipe from 1959.
Many claim the origin and the rights to Tiramisu. The truth may be as simple as everyone had their version and thought theirs was the original recipe. As it stands, Le Beccherie in Trevio, Italy, is the oldest restaurant that can say it was on their menu the longest.
Make these Individual Bourbon Tiramisu, you will enjoy it.
If you like bourbon, you will love it!
Individual Bourbon Tiramisu
Print RecipeEquipment
- 2 Mixing Bowl - Metal or Pyrex heat resistant
- 1 Pot
- 1 Whisk
- 1 Mixer
- 6 Rocks Glasses or Wine Style Glasses
- 1 Piping Bag or Resealable Bag
- 1 Small Food Processor
Recipe Multiplier
Zabaione Ingredients
- 4 ea Egg Yolks
- 3 oz Sugar
- 2 oz Bourbon
Mascarpone Filling Ingredients
- 8 oz Mascarpone
- 1 cup Heavy Whipping Cream
Ingredients to Dip Ladyfingers
- 8 oz Brewed and Chilled Dark Roasted Coffee - Northbound Coffee Roasters Happy Camper
- 16 ea Ladyfingers
Chocolate for Garnish
- ½ cup Frozen Chocolate Chips - chopped to a fine consistency in food processor
Instructions
Preparation before Proceeding
- Remove the Mascarpone from the refrigerator a couple of hours before you plan on making the Zabaione. This will make it easier to fold into the Zabaione.
- Freeze the chocolate chips for at least two hours.Then pulse in a small food processor to break down into tiny pieces.
- Brew a strong pot of coffee or espresso. You will need a minimum of 8 oz.Chill until cooled before use.
Making the Zabaione
- Add 1" of water to the pot and place over a medium heat.
- Separate the egg yolks from the whites. Place the yolks in a bowl. Egg whites can be saved and frozen for later use, if desired.
- Add the sugar and whisk together with the yolks.
- Mix in the bourbon to the yolk and sugar mix.Once combined, place bowl over the pot with simmering water.
- Continually stir with the whisk over a medium heat. Cooking over the water bath will allow the Zabaione to slowly cook the egg mixture while stirring to avoid scrambling the egg.Be sure to scrape the sides of the bowl to avoid scrambling the egg on the side.
- Continue whisking the Zabaione until you see "ribbons" pulling behind the whisk as you stir. Pulling Ribbons will look like a trail of where the whisk has been about 2-3 inches behind the whisk.
- Once you see the ribbon effect behind the whisk as you stir, remove the bowl from the pot of water.If you leave the bowl on the pot it will continue to cook the Zabaione.
- Refrigerate the Zabaione until to cool to the touch.
- Remove from the refrigerator and fold in the mascarpone into the Zabaione.You will probably need to use the whisk to fully combine.Reserve until ready to combine with whipped cream.
Making Whipped Cream
- In a mixer, or you can do by hand, whip the cream until you get to stiff peaks.
Combining the Whipped Cream and Zabaione
- Once the Zabaione is cooled to the touch (it doesn't need to be refrigerator temperature) fold in the whipped cream in 3 portions.Try not to knock out the air from the whipped cream. As you fold the whipped cream into the Zabaione, the combined volume of both should increase.
- Once the whipped cream and Zabaione are combined. Refrigerate until ready to use or use immediately.
Assembling the Tiramisu
- Place the chilled coffee in a bowl.
- Determine if you will need to cut the lady fingers to a size that will fit the glasses you are using. Cut the ladyfingers as you go or ahead of assembling.If you are assembling in a pan instead, use a 9×9" pan, you will most likely need more ladyfingers and coffee than if making into 6 individual portions.
- Place some mascarpone mix on the bottom of the glass to form a base for the ladyfingers. (if using a pan, you do not need to add mascarpone mix to the bottom. Place the coffee dipped cookie on the bottom of the pan)
- Dip the ladyfingers into the coffee one at a time. Dipping them for 5-10 seconds max. The cookie will absorb the coffee quickly if left too long causing the ladyfinger to become too mushy.
- Place the layer of 2 cookies in the rocks glass on top of the mascarpone mix.
- Pipe or spoon another layer of mascarpone mux on top of the ladyfingers.
- Continue dipping the ladyfingers as you go, placing over the mascarpone and top with additional mascarpone.
- Top the Individual Tiramisu with the processed chocolate chips.Refrigerate for at least 2 hours but overnight would be best to allow the tiramisu flavors to come together.Enjoy!
This dessert is delicious!