Boozy Floozy Tiramisuzy

This is a recipe from Reece Hignell’s latest book Cakeboi, a collection of classic bakes. A fun riff on the classic tiramisu.

Prep: 25 minutes - Cook: 5 hours - Serves: 1 large tiramisu - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

300ml Floozy Coffee Espresso 
6 Egg yolks
1 cup (200g) sugar
60ml brandy 
1 orange, zested
500g mascarpone cream
500ml thickened cream 
400g lady finger biscuits 
1/4 cup (25g) dark cocoa powder

Method

Step 1. To start this recipe, brew your coffee. Strong is better for this recipe. Instant coffee is fine to use, however at Cakeboi we just use Floozy Coffee espresso.
Step 2. In a large heatproof bowl place in your egg yolks, sugar, brandy and orange zest then whisk them immediately to combine it all. Place the bowl over a large pot of boiling water then continually whisk it whilst the egg mixture thickens. This might take up to 8 - 10 minutes. 
Step 3. Remove it from the heat then add the mascarpone cream. Now, whisk until it is smooth and glossy. Place it into the fridge until it is needed. In a large bowl, whip your cream with an electric mixer with a whisk attachment until you reach soft peaks. Begin to fold this cream through your mascarpone cream mixture until all the cream is evenly incorporated. 
Step 4. Quickly submerge each lady finger (one at a time) into the coffee then cover the base of a casserole dish with them. Spoon half of your mascarpone cream mixture onto the layer of soaked fingers. Repeat this step directly on top of the mascarpone until your dish is full. 
Step 5. Dust the top layer with the dark cocoa powder then place in the refrigerator for at least 5 hours or overnight to set.