Torched Tiramisu
Description
This torched tiramisu is an easy-to-assemble tiramisu, topped with meringue, and toasted until golden with a kitchen torch. It's an impressive version of a fairly easy dessert.
Ingredients
•
1 pound mascarpone cheese
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1 cup white sugar
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2 Tablespoons amaretto liqueur, more to taste
•
1 cup heavy cream
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1 cup cold espresso
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24 ladyfingers
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2 Tablespoons cocoa powder
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3 egg whites, room temperature
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1 teaspoon vanilla extract
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1/2 teaspoon cream of tartar
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1 cup white sugar
Directions
1
Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2
Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3
Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread 1/2 mascarpone mixture over ladyfingers; using a mesh sieve, sprinkle 1 tablespoon of cocoa powder over the mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining 1/2 mascarpone mixture over ladyfingers; sprinkle remaining cocoa powder over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.
4
Meanwhile, prepare meringue. Beat egg whites, vanilla extract, and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.
5
Transfer meringue to a piping bag fitted with a round tip. Keep refrigerated.
6
Once tiramisu is completely chilled, pipe meringue on top of the tiramisu. Using a kitchen torch carefully toast the top until golden brown. Serve immediately.