Brown Butter Tiramisu

Instructions

1. 1

   Preheat oven to 180°C. Meanwhile, brew a cup of espresso and let it cool.

   Tip: Use high-quality coffee for the best flavor.

2. 2

   In a medium saucepan, melt 60g of unsalted butter over low heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: This step is crucial for the best flavor, so be patient.

3. 3

   Remove the browned butter from heat and whisk in 400g of granulated sugar until well combined.

   Tip: Use a spatula to scrape up any browned bits from the bottom of the pan.

4. 4

   In a separate bowl, whisk together 4 large eggs until light and fluffy.

   Tip: Use room temperature eggs for a lighter mascarpone cream.

5. 5

   In a large bowl, whisk together the cooled espresso, browned butter mixture, and mascarpone cheese until smooth.

   Tip: Make sure to scrape the sides of the bowl to avoid any lumps.

6. 6

   Add 100ml of heavy cream and whisk until stiff peaks form.

   Tip: Don't overmix, or the cream will become too stiff.

7. 7

   Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

   Tip: This step is crucial for the ladyfingers to absorb the coffee without becoming too soggy.

8. 8

   In a separate bowl, mix together 80g of cocoa powder and 10g of salt.

   Tip: Use a fork to mix until well combined.

9. 9

   To assemble the tiramisu, start with a layer of ladyfingers, followed by a layer of mascarpone cream, then a sprinkle of cocoa powder mixture. Repeat this process until all ingredients are used up, ending with a layer of mascarpone cream on top.

   Tip: Make sure to dust the top with cocoa powder before serving.

10. 10

    Garnish with chocolate shavings and serve chilled.

    Tip: This will give the best presentation and add an extra layer of flavor.

11. 11

    Drizzle with bitters for an extra shot of flavor, if desired.

    Tip: Use a small amount, as bitters can be quite strong.