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Coffee-Cardamom Tiramisu
Tiramisu is a classic for a reason; throw cardamom into the mix, and you take it to the next level.
For the cardamom and coffee-soaked Savioardi biscuits, high-quality beans are key–choose ones you would drink for the most impactful results, flavor-wise.
How to Make It
Ingredients
- ¾ cup dark roast coffee beans
- 6 green cardamom pods
- 5 large eggs, separated into whites and yolks, divided
- 1 cup granulated sugar, divided
- 1 pkg (16.8 oz / 475 g) mascarpone cheese
- Seeds from 1 vanilla bean
- ¾ pkg (14.11 oz / 400 g) Savoiardi biscuits, about 36 biscuits
- Cocoa powder to garnish
Instructions
- Pulse coffee beans with cardamom in a coffee grinder until finely ground. Add to the bottom of a French press or the filter of a pour-over coffee maker. Pour over 2 ½ cups of boiling water and brew as per manufacturer’s directions. Transfer brewed mixture into a medium-sized shallow bowl or dish and set aside to cool for 10 minutes.
- Whisk egg whites in the bowl of a stand mixer on medium-high speed until very frothy, about 2 minutes. With motor still running, slowly add ¼ cup sugar, 1 tbsp at a time, until fully combined. Continue whisking until stiff and glossy, 3 to 4 more minutes. Scrape into a medium bowl and set aside.
- To the same bowl of stand mixer, add egg yolks, remaining ¾ cup sugar, mascarpone, and vanilla seeds. Whisk on low speed until roughly combined, about 1 minute. Increase speed to medium-high and continue whisking, scraping down sides halfway through, until very fluffy and smooth, approximately 3 to 4 minutes. Remove bowl from machine. Then, using a spatula and working in two additions, fold in egg whites just until no streaks remain.
- Working quickly, swiftly dip both sides of half of Savoiardi biscuits into coffee mixture, then arrange in the bottom of a 9 x 13-inch baking dish (you should have 3 rows of 6 biscuits, trimming ends of biscuits in the final row to fit). Spoon over half the mascarpone-mixture, using a spoon or offset spatula to spread evenly. Repeat layering by dipping and arranging remaining biscuits, then spooning over remaining mascarpone-mixture. Swoosh top with a spoon. Tightly cover dish with plastic wrap, then refrigerate until tiramisu has set, at least 4 hours or up to 2 days.
- To garnish, remove plastic wrap, then generously dust with cocoa powder. Serve immediately.
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