Orange Coconut Tiramisu
Adapted from Carminantonio’s Tiramisu from The Washington Post, July 11 2007
Makes 8 servings
For the zabaglione:
2 large egg yolks
3 tablespoons granulated sugar
1/4 cup coconut milk
1/4 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 large egg yolk
3/4 cup whole milk
To assemble the tiramisu:
1/3 cup mascarpone cheese
1/2 cup sweetened shredded coconut
2 cups orange juice, warmed
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons unsweetened cocoa powder
1. Make the zabaglione: Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, coconut milk, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. Let the zabaglione cool to room temperature and then transfer it to a bowl. Cover and refrigerate it for at least 4 hours or overnight, until it is thoroughly chilled.
2. Make the pastry cream: Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. Add the egg yolk and half the milk and whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
3. Make the whipped cream: Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
4. To assemble the tiramisu: Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice. Put the warmed orange juice in a shallow dish. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream and the shredded coconut. Set this cream mixture aside.
5. Working quickly, dip 12 of the ladyfingers in the orange juice, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
6. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.