Brown Butter Tiramisu
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Here's my take on a classic dessert that's gotten a delicious upgrade. Brown butter tiramisu brings that rich, nutty depth to the traditional Italian favorite, and honestly, it comes together faster than you'd think. With just an hour of total time, this isn't some complicated project that'll keep you in the kitchen all day. Mascarpone cheese is packed with calcium and fat soluble vitamins, making this indulgence a bit more wholesome than you'd expect. The nuttiness of browned butter elevates every layer, creating something that tastes like you spent hours perfecting it when really, you've got a stunning dessert ready before dinner's even over.
Ella x
Ingredients
- 12ladyfingers
- 200 mlespresso
- 120 gbrown butter
- 400 ggranulated sugar
- 4large eggs
- 60 gunsalted butter
- 80 gcocoa powder
- 200 gmascarpone cheese
- 100 mlheavy cream
- 10 gsalt
- 10 mlbitters
- 100 gchocolate shavings
Detail level
Instructions
- 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
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
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
In a separate bowl, whisk together 4 large eggs until light and fluffy.
Tip: Use room temperature eggs for a lighter mascarpone cream.
- 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
Add 100ml of heavy cream and whisk until stiff peaks form.
Tip: Don't overmix, or the cream will become too stiff.
- 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
In a separate bowl, mix together 80g of cocoa powder and 10g of salt.
Tip: Use a fork to mix until well combined.
- 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
Garnish with chocolate shavings and serve chilled.
Tip: This will give the best presentation and add an extra layer of flavor.
- 11
Drizzle with bitters for an extra shot of flavor, if desired.
Tip: Use a small amount, as bitters can be quite strong.
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