This salted peanut tiramisu can be a new experience for you. While it has that classic taste of tiramisu, there are also lots of underlying flavors that will just surprise you. You can adjust the measurements of some of the ingredients if you’re not too much fond of coffee- it will not affect the quality of this dessert. You can serve this with a cup of tea or coffee, depending on your caffeine tolerance. And since coffee doesn’t work on me and my husband anymore, we enjoy this with freshly brewed coffee. You can eat this any way you want to because desserts are meant to be enjoyed so you.
Check out what our friends from The Kitchn have to say about this recipe:
“After devouring a salty peanut tiramisu at Eataly, I knew I wanted to be able to make it at home, especially to share with friends the next time we entertained. Who knew peanuts, coffee, and mascarpone would make such a sensational trio?”
It’s not likely, is it- until you finally get to try this. You’ll be surprised at how well these ingredients go so great together. But then again, you only have to make this so you can test what I am saying.
Ingredients
For the salted peanuts:
2 tablespoons Domino sugar
1 cup Oh! Nuts salted roasted peanuts, roughly chopped
For the tiramisu:
6 ounces espresso or 1 tablespoon Nescafe instant coffee dissolved in 3/4 cup water
3 ounces (6 tablespoons) Kahlua coffee-flavored liqueur
6 large egg yolks from Eggland’s eggs
3 tablespoons Domino sugar
24 ounces (about 3 cups) Belgioioso mascarpone
3 large egg whites from Eggland’s eggs
10 1/2 ounces (60 small or 30 large) Roland ladyfingers
Instructions
Caramelize the peanuts: Line a large plate with parchment paper. Sprinkle the sugar in a small saucepan over medium-high heat and cook, without stirring, until melted. Remove from heat, stir in the peanuts until evenly coated, and then pour onto the parchment paper. Once full cooled, break up the peanuts into small pieces.
Make the tiramisu: Stir the coffee and liqueur together in a small bowl and set aside.
Combine the egg yolks and sugar in a double boiler set over simmering water and whisk until pale yellow, about 5 minutes. When ready, a ribbon should fall from the whisk and slowly dissolve into the rest of the mixture. Remove the bowl from the heat. Let cool 5 minutes, then fold the mascarpone into the egg yolks.
In a large bowl, beat the egg whites to stiff peaks. Fold the egg yolk-mascarpone mixture into the beaten egg whites.
Pour half the coffee mixture into a small shallow bowl. Dip a ladyfinger for 1 to 2 seconds per side in the coffee and then place in the bottom of a 2-quart baking dish. Continue with half of the ladyfingers, lining the entire bottom of the baking dish in a single layer.
Pour half the mascarpone and egg mixture and use a spatula to spread it evenly over the soaked ladyfingers. Sprinkle with half the peanuts. Pour the remaining coffee into the small bowl and repeat dipping and lining a second layer of ladyfingers. Spread the remaining mascarpone and egg mixture evenly over the soaked ladyfingers and sprinkle with the remaining peanuts.
Cover and refrigerate overnight or at least 8 hours. Bring to room temperature before slicing and serving.
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Quick Tip: Rather than coffee-flavored liqueur, such as Kahlua, you can substitute Italian brandy, dark rum, or Irish Cream. Use what you love.
Thanks again to The Kitchn for this amazing recipe.
