Individual Bourbon Tiramisu

5 from 1 vote

Course: Dessert

Cuisine: Italian

Keyword: Bourbon, Individual, Tiramisu

Prep Time: 2

Cook Time: 10

Total Time: 2 10

Servings: serrvings

Author: Chef Tony Zentgraf

A twist on a classic tiramisu using bourbon but you will love the sweetness the bourbon brings to the dessert.

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▢ 8 oz Brewed and Chilled Dark Roasted Coffee - Northbound Coffee Roasters Happy Camper
▢ 16 ea Ladyfingers

▢ ½ cup Frozen Chocolate Chips - chopped to a fine consistency in food processor

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.

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.

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.

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 9x9" 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!