Peruvian Tiramisù

Ingredients

While the original Italian Tiramisù is made with ladyfingers, coffee, mascarpone cheese, and cocoa powder, our Peruvian adaptation introduces a few changes. We will be infusing the coffee with a hint of Peruvian Pisco, a grape brandy, to add a touch of Peruvian flair. Additionally, we will be incorporating lucuma, a Peruvian fruit known for its sweet and caramel-like flavor, into the mascarpone mixture for a unique twist. We alse have the original recipe for Tiramisù, so you can check it out.

• 2 cups (470ml) strong coffee 2 cups (470ml) strong coffee
• 2 tablespoons Pisco 2 tablespoons Pisco
• 24 ladyfingers 24 ladyfingers
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240g) mascarpone cheese 1 cup (240g) mascarpone cheese
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 2 tablespoons lucuma powder 2 tablespoons lucuma powder
• 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
• Dark chocolate shavings, for garnish Dark chocolate shavings, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (18g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a shallow dish, combine the strong coffee and Pisco. Set aside.
2. 2.
   In a large mixing bowl, beat the egg yolks, granulated sugar, and vanilla extract until creamy and pale yellow.
3. 3.
   Add the mascarpone cheese and lucuma powder to the egg yolk mixture. Mix until well combined and smooth.
4. 4.
   In a separate bowl, beat the egg whites until stiff peaks form.
5. 5.
   Gently fold the beaten egg whites into the mascarpone mixture until fully incorporated.
6. 6.
   Dip each ladyfinger into the coffee-Pisco mixture, ensuring they are soaked but not overly saturated.
7. 7.
   Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
8. 8.
   Spread half of the mascarpone mixture over the ladyfingers.
9. 9.
   Repeat the layers with the remaining ladyfingers and mascarpone mixture.
10. 10.
    Sift the cocoa powder over the top layer of mascarpone.
11. 11.
    Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
12. 12.
    Before serving, garnish with dark chocolate shavings.

Treat your ingredients with care...

• Ladyfingers — Ensure the ladyfingers are dipped quickly into the coffee-Pisco mixture to prevent them from becoming too soggy.
• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature before mixing it with the other ingredients to ensure a smooth and creamy texture.
• Lucuma powder — If lucuma powder is not available, you can substitute it with an equal amount of powdered sugar for a more traditional flavor.
• Dark chocolate shavings — Use a vegetable peeler to create beautiful chocolate shavings for garnishing the Tiramisù.
• Pisco — Choose a high-quality Pisco for the best flavor. If Pisco is not available, you can substitute it with a Peruvian rum or omit it altogether.

Tips & Tricks

• For a stronger coffee flavor, you can add a teaspoon of instant coffee granules to the coffee-Pisco mixture.
• To make individual servings, assemble the Tiramisù in glasses or ramekins instead of a large dish.
• If you prefer a sweeter Tiramisù, you can increase the amount of powdered sugar in the mascarpone mixture.
• Allow the Tiramisù to chill for at least 4 hours to achieve the perfect texture and flavor.
• Serve the Tiramisù chilled, but remove it from the refrigerator 10-15 minutes before serving to allow it to soften slightly.

Serving advice

Serve the Peruvian Tiramisù chilled. For an extra touch of Peruvian flair, you can dust the top with a sprinkle of lucuma powder or garnish with fresh slices of Peruvian fruits such as mango or passion fruit.

Presentation advice

To create an elegant presentation, use a glass trifle dish or individual glass cups to showcase the layers of ladyfingers and mascarpone. Dust the top layer of cocoa powder in a decorative pattern using a stencil or by placing a paper cutout on top and sifting the cocoa powder around it.