I think it's best without context. haaahaha.
Also, I trashed up tiramisu for you. Hear me out: lots of people love doughnuts and coffee, right? This is basically that: sweet, glazed Krispy Kreme doughnuts with a fluffy coffee-flavored mousse and the zing of some rum for good measure. It’s rich, indulgent, and not too sweet — and a lot of fun to make.
|Trashy Krispy Kreme Doughnut & Coffee Tiramisu|
Recipe by: Willow Bird Baking, based on this recipe
Yield: about 8 servings
If you love coffee and doughnuts, you're going to love this "trashed up" tiramisu! This tiramisu does include raw eggs, and therefore probably should not be consumed by the elderly, folks with compromised immune systems, pregnant women, or young kids. Feel free to use pasteurized eggs, also, to minimize the risk.
3 eggs, separated
7 tablespoons powdered sugar and 1 tablespoon powdered sugar, divided
1/4 cup chocolate malt powder (like Ovaltine)
1/2 cup espresso or strong coffee, divided
5 tablespoons and 2 tablespoons rum, divided (I might do Bailey's next time; I'm not a huge rum fan)
1 pound Bel Gioso Tiramisu mascarpone cheese*
1 teaspoon vanilla extract
1 dozen Krispy Kreme doughnuts
cocoa powder mixed with chocolate malt powder for dusting
dark chocolate covered espresso beans and malted chocolate candies for garnish, optional
*I accidentally used Bel Gioso's Tiramisu mascarpone instead of regular, so it already had a bit of coffee and sugar in it -- you can use it, too, or add a tiny bit more coffee and sugar to your mixture.
In a large bowl, beat 3 egg yolks, 7 tablespoons powdered sugar, 1/4 cup chocolate malt powder, 1 tablespoon espresso, and 5 tablespoons rum for a couple of minutes. Add the mascarpone cheese and vanilla extract and beat until well combined and fluffy, about 5 minutes.
In a separate (very clean) bowl, preferably with a stand mixer to spare your arm muscles, whisk 3 egg whites until foamy. Add 1 tablespoon powdered sugar and whip to stiff peaks. Stir about 1/3 of the egg white mixture into the egg yolk mixture to lighten it; then fold the rest of it in gently. Taste for flavor and add powdered sugar or vanilla if more is needed. Though you don't want to be cloying, of course, you do want it to be sweet enough to counteract the bitterness of the espresso/rum mixture you'll be dipping the doughnuts in.
Pour the rest of the espresso and rum into a flat dish. Dip one side of each doughnut in this mixture for just 5 seconds (so it doesn't get soggy) before layering them, soaked side up, in a deep serving dish. Repeat, lining the entire bottom of the dish with doughnuts. Dollop about 1/3 to 1/2 (depending on how many layers you think you'll be able to get in your dish) of the mascarpone mixture (called zabaglione) over the top and use an offset spatula to spread it into an even layer. Dust this with a mixture of cocoa powder and chocolate malt powder. Repeat layering dipped doughnuts, zabaglione, and a dusting of cocoa powder, ending with a layer of the zabaglione dusted with cocoa powder.
Chill at least one hour before serving. Dot with dark chocolate covered espresso beans and malted chocolate candies and serve. Eat within 36 hours or so, or things start to get soupy.
To read about the harebrained childhood scheme that could've killed me, get some context for my favorite sentence up there, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cookingupastorm, cooking, trashy_eats