Friday, December 5, 2008
Candy Cane Tiramisu
I was inspired to create this last night while eating a vanilla ice cream, Trader Candy Cane Joe-Joes and Hershey's chocolate syrup. I plan to make it soon, but if you feel inspired before I get the chance, please send me a picture of yours and I'll post it (with proper credit).
36 ladyfingers (add more or less as needed to fit your pan)
4 ounces liquor (Bailey's Chocolate Mint, Bailey's Cream or Godiva Chocolate Liquor)
8 oz mascarpone cheese
1 3/4 cups whipping cream
1/2 cup milk
1/2 cup crushed candy canes
1 teaspoon peppermint extract
6 ounces shaved semi-sweet chocolate (you can grate the it or use a butcher knife and chop it up)
4 ounces white chocolate
Melt white chocolate over double boiler. Add 1/2 cup milk and whisk until smooth,
In large mixing bowl, beat mascarpone, white chocolate ganache, peppermint extract, 3/4 of crushed candy canes (reserving the rest for garnish) and 1 1/2 cups whipping cream until they begin to form stiff peaks.
Whisk 4 ounces chocolate in 1/4 cup milk over medium heat until incorporated. Mix liquor into chocolate cream.
In glass or ceramic pan, spread mascarpone cream mixture so that the entire bottom has some cream on it. Arrange a layer of ladyfingers to cover cream. Drizzle 1/2 liquor mixture over ladyfingers. Spread another layer of mascarpone whipping cream on top of ladyfingers, ensuring they are completely covered. Arrange a new layer of ladyfingers above cream. Drizzle remaining liquor mixture over ladyfingers. Top with remaining mascarpone cream. Garnish with remaining 2 oz of shaved chocolate and reserved candy canes. Let tiramisu set overnight in refrigerator. (If it doesn't set for long enough, the ladyfingers will not be moist).
Enjoy with friends :)