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Archive for June 12th, 2017

Dulce de Leche Tiramisu

A KitchenInspirations Original Recipe

Makes 1 round 18 cm (7 inch) round dessert

Ingredients:

  • 6 churros (I bought mine from here)
  • 125 mL (1/2 cup) strong coffee
  • 30 mL (2 tbsp) Tequila (I used this one)
  • 415 mL (14 oz) dulce de leche (I made this recipe), divided
  • 2 egg yolks
  • 125 g  (1/2 cup) cream cheese, softened
  • 5 mL (1 tsp) cinnamon, divided
  • 237 mL (8 oz) whipping cream, stabilized (see below)

Directions:

  1. Cut the churros in half lengthwise. Cut each end about 6 cm (2 inches) long. Lay cut churros into a pan large enough to hold them in one layer.
  2. Combine the coffee, tequila and 15 mL (1 tbsp) of the dulce de leche and mix well. Pour half of this mixture over the cut churros and set aside for 10 minutes, turned occasionally.
  3. In the meantime, in a double boiler or bain-marie, combine the remainder of the coffee, 30 mL (2 tbsp) dolce de leche and 2 egg yolks and mix well. Set over hot water and beat with a hand mixer constantly until doubled in bulk and thickened. Remove from heat and allow to cool to room temperature.
  4. Cream the cream cheese until smooth and slowly add the thickened egg mixture and beat until fluffy and well combined.
  5. In a 18 cm (7 inch) springform pan, begin to line the edges with the churros, placing cut side down so the nice curly side is up. Line the bottom of the churros with the remaining middle cuts (this will also help hold the churros on the sides up!).
  6. Reserve 30 mL (2 tbsp) dulce de leche. Add the remaining dulce de leche sauce to the bottom of the tiramisu directly on top of the bottom layer, spread as evenly as possible. Sprinkle with 2.5 mL (1/2 tsp) of cinnamon. Spoon the cream cheese mixture on top and spread evenly. Sprinkle with the remainder of the cinnamon.
  7. Whip the cream with the final 30 mL (2 tbsp) dulce de leche until incorporated. To stabilize, see notes below. Spoon the whipped cream over the cream cheese mixture and swirl naturally on top.
  8. Chill well to cut nice slices. To serve, sprinkle with additional cinnamon if desired.

Notes:

  • No need to stabilize the whipped cream if you are eating this treat right away, only if you plan to keep leftovers.
  • To stabilize whipped cream, melt 1 tsp of gelatin in about 3 tbsp cold water, nuked until gelatin melts completely, cools to room temperature but does not set, whip into the whipping cream.
  • You may use whole churros, you’ll need to buy 12.
  • The churros I purchased were 6 for nine Canadian dollars, which I found to be pricey. I will make my own next time (and there will be a next time!). This recipe looks good!

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