This would be the perfect dessert to serve on the first cool night of fall. Generally, coffee is the only deep flavor balancing tiramisu, but here, molasses does double-duty: adding both complex sweetness and a spicy depth. To make the tiramisu, you beat the molasses with mascarpone and heavy cream and layer it with coffee-soaked ladyfingers. For an even coating of cocoa powder on top, use a fine-mesh strainer. It’ll help you sift evenly and avoid clumps. Enjoy with coffee alongside—but keep it decaf if you’re serving after dinner.
1 cup heavy cream
8 ounces (1 cup) mascarpone cheese
¼ cup powdered sugar
¼ cup molasses
1½ cups strong coffee, cooled completely
24 lady fingers
1 tablespoon unsweetened cocoa powder, for serving
How to Make It
Using an electric mixer fitted with a whisk attachment, beat heavy cream, mascarpone, powdered sugar and molasses on medium, scraping the bottom of the bowl once, until medium peaks form, 3 to 4 minutes.
Pour coffee into a shallow bowl. Working one at a time, dip the ladyfingers in coffee until soaked but not soggy, about 2 seconds per side. Place 12 into an 8x8-inch square baking dish to form an even layer, breaking to fit as necessary. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with remaining ladyfingers and mascarpone. Cover with plastic wrap and refrigerate until firm, about 4 hours. Dust with cocoa powder before serving.
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