Recipes
Buttermilk Tiramisu
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Tangy buttermilk adds a new twist on an old favorite.
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- Yield:
- Makes 6 servings
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- Ingredients:
- ¾ Cup Arrowhead Mills Buttermilk Pancake & Waffle Mix
- 1 Tablespoon canola oil
- ½ Cup + 2 Tablespoons of milk, soy milk or rice milk
- 1 teaspoon of vanilla extract
- 2 teaspoon of instant espresso or 4 ounces of strong espresso
- 2 ounces of brandy
- 4 egg yolks
- 2 Tablespoons sugar
- 2 egg whites
- 2 Cups of mascarpone cheese
- 3¼ inch pieces of hazelnut chocolate pieces
- 3 ounces of shaved milk chocolate
- 2 Tablespoons of bitter sweet cocoa powder
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- Directions:
- Follow directions for buttermilk pancake mix and add 1 teaspoon of vanilla extract. Make 8 pancakes. Slice each pancake into 4 fingers Set aside.
- Mix coffee and brandy together, set aside.
- Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color. Let this cool before incorporating the mascarpone.
- Beat egg white to stiff peaks.
- Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside.
- Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture.
- Fill each wine goblet ¹⁄3 full of mascarpone mixture. Divide broken chocolate and sprinkle over each class.
- Lay over 2 remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with shaved chocolate. Refrigerate and serve.
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