Maple Tiramisu

Instructions

1. 1

   In a medium saucepan, combine the maple syrup, sugar, and 250ml of water. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the syrup's temperature.

2. 2

   Bring the syrup to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the syrup reaches 115°C on a candy thermometer.

   Tip: Use a heat-resistant glass or stainless steel bowl to cool the syrup.

3. 3

   In a separate saucepan, brew the coffee and let it cool to room temperature.

   Tip: You can also use cold brew for a smoother flavor.

4. 4

   In a large mixing bowl, combine the softened butter and confectioners' sugar. Beat until light and fluffy, about 3 minutes.

   Tip: Use an electric mixer for best results.

5. 5

   Beat in the eggs one at a time, followed by the heavy cream.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

6. 6

   In a separate bowl, sprinkle the gelatin over 50g of cold water and let it bloom for 5 minutes.

   Tip: This step helps the gelatin dissolve evenly.

7. 7

   Add the bloomed gelatin to the butter mixture and mix until well combined.

   Tip: Make sure the gelatin is fully incorporated for a smooth texture.

8. 8

   Fold the cooled coffee into the butter mixture until well combined.

   Tip: Be gentle to avoid deflating the mixture.

9. 9

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

   Tip: Use a clean tea towel or paper towels to wipe off excess syrup.

10. 10

    In a large serving dish, create a layer of ladyfingers. You can trim them to fit the dish if needed.

    Tip: This will help the ladyfingers hold their shape.

11. 11

    Spread half of the coffee mixture over the ladyfingers.

    Tip: Make sure to cover the entire surface.

12. 12

    Repeat the layers, starting with the ladyfingers, then the coffee mixture, and finally another layer of ladyfingers.

    Tip: End with a layer of ladyfingers on top.

13. 13

    Refrigerate the tiramisu for at least 3 hours or overnight to allow the flavors to meld.

    Tip: This will help the flavors develop and the ladyfingers to absorb the coffee and syrup.