Grain-Free Probiotic Tiramisu Recipe
Rich and decadent without being overly sweet is the best way to describe this classic Italian dessert. A velevety custard and cream surround an espresso soaked spongy cookie with a generous sprinkling of cocoa on top to compliment.
In a medium saucepan, whisk together egg yolks and honey until well blended. Whisk in milk and cook over medium heat until mixture boils, stirring constantly. Allow mixture to boil gently for about a minute. Remove from heat and allow to cool slightly before covering and placing in the refrigerator to cool for about an hour.
In a medium bowl beat cream and vanilla until stiff peaks form.
Beat mascarpone into egg yolk mixture until smooth and creamy.
At this point, you can choose whether to fold the whipped cream into the mascarpone mixture, or to keep them separate (as I did--directions follow) and layer them. I think it's easier to layer them and it keeps the cream fluffy.
Split the ladyfingers in half lengthwise and drizzle them with the espresso.
Arrange half of the soaked lady fingers in the bottom of a 7 x 11 inch dish. Dust with half of the cinnamon. Spread half the mascarpone mixture over the ladyfingers, then half the whipped cream oven that. Repeat layers and dust the top with a generous sprinkling of cacao powder.
Cover and refrigerate for about 4 hours or until set.