Tiramisu

Tiramisu but without the double boiler and all that stuff…

Yield: 6-8 servings

PREP IT!

Yellow Cake:

1 cup Flour, cake
1 teaspoon Baking powder
¼ teaspoon Sea salt, fine
1 stick Butter, salted
¾ cups Sugar, granulated
4 Egg yolks
6 tablespoons Heavy cream
½ teaspoon Vanilla paste or extract
1/16 teaspoon Butter flavor
1/32 teaspoon Lemon Extract

Tip: For a quick yellow cake, use your favorite cake mix and follow the box directions to prepare.

Pastry Cream:

6 ounces Heavy cream
6 tablespoons Sugar, granulated
¼ teaspoon Sea salt, fine
2 ounces Heavy cream
6 tablespoons Sugar, granulated
3¾ teaspoon Cornstarch
¾ teaspoon Flour
2 eggs
½ teaspoon Vanilla paste or extract
1 tablespoon Butter, salted

Tip: For a quick pastry cream, use your favorite boxes vanilla pudding mix and follow box directions to prepare.

Coffee to Soak:

4 tablespoons Rum, dark
2 tablespoons Boon Boona Rwanda Nyamyumba Blend Coffee

Mascarpone Cream:

8 ounces Mascarpone cheese
2 tablespoons Heavy cream
½ teaspoon Vanilla paste or extract
1 teaspoon Rum, dark
4 teaspoons Sugar, granulated
Cocoa powder or Hot Cocoa Mix (I used Guittard Grand Cocoa Drinking Chocolate)

MAKE IT!

For Yellow Cake:

Preheat oven to 350F.
Stir together flour, baking powder, and salt. Set aside.
Add butter and sugar to a bowl. With a hand mixer or stand mixer, beat the butter and sugar together, on high, until mixture is light and fluffy for about 5 minutes.
Add egg yolks and flavorings, incorporating into butter and sugar mixture with mixer on low.
With a rubber spatula, gently stir in the flour mixture and the heavy cream until a batter forms. Split batter between 2 greased and floured 6 inch round pans. Bake for 30 minutes or until toothpick comes out clean from the center of the cake.
Allow to cool 10 minutes before removing from pans. Remove cakes by running a knife along the edge of the pan to loosen. Flip out onto a plate and allow cakes to cool completely.

For Pastry Cream:

Place 6 ounces heavy cream, 6 tablespoons sugar and all of the salt in a pot; bring to a simmer. Be careful not to scorch the heavy cream; so stir it often.
Place cornstarch, flour, and the remaining sugar in a bowl; slowly add the remaining heavy cream to form a smooth paste. Add eggs to the cornstarch mixture. Combine well.
Temper the cornstarch mixture by pouring a little bit of the hot heavy cream to the mixture whisking constantly. Do this slowly until all of the hot heavy cream is incorporated into the cornstarch mixture. Pour the entire contents back into the pot and return to the heat.
*To temper, in this case, means to add a little bit of the hot liquid to the cold liquid to bring it up to a temperature where the eggs won’t cook once you add in the rest of the hot liquid. Does that make sense? If you don’t do this you will have sweet scrambled eggs and that’s gross. If you end up with some chunks in the pastry cream though, just strain it through a mesh strainer and it should be fine. No worries 😁
Bring the mixture to a boil, constantly stirring; cook for 3 minutes.
Remove from the heat; stir in the vanilla and butter. Whisk well. Allow to cool before use.

Tips: This stuff can be used in recipes like 🍌banana pudding, 🍐fruit tarts (using desired pie crust), 🍩donut filling, 🥐Croissant filling, Pâte à Choux dough filling, and a plethora of other french style desserts🍮.

For Coffee to Soak:

Grind Boon Boona Rwanda Nyamyumba Blend Coffee to a super fine powder. Stir together with rum and set aside.

Mascarpone Cream:

Stir together all ingredients to form a smooth cream.

Assemble Tiramisu:

Brush half of the coffee to soak onto one layer of yellow cake.
Spread a layer of cold pastry cream on top of the cake.
Gently place another layer of cake onto of the pasty cream. Brush the remaining coffee to soak onto the layer of cake.
Spread a layer of mascarpone cream on top of the cake.
Sprinkle cocoa powder or hot cocoa mix on top of the mascarpone cream.
Chill in the fridge for 2 hours to set. Enjoy with a warm cup of Boon Boona Coffee!

RWANDA NYAMYUMBA TIRAMISU