A classic Italian dessert with a twist (or two): introducing Champagne Tiramisu. In this recipe, coffee is replaced with champagne, and the tiramisu is topped with fresh raspberries and a golden leaf for maximum effect.
It’s easy to make and it’s a perfect dessert for special occasions. Here are a few tips to make this recipe more accessible:
- champagne can be replaced with sparkling wine (on the sweet side if possible)
- Raspberries can be replaced with strawberries or blackberries, though I like raspberries for this recipe the most.
- The golden leaf is obviously optional, you can do very well without it.
Enjoy!
Champagne Tiramisu
Ingredients
- 20-24 ladyfingers
- 300 ml champagne (or sparkling wine)
- 4 yolks
- 150 g white sugar
- 750 g mascarpone
- fresh raspberries
- gold leaf for decoration
Instructions
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Separate the egg yolks from the whites and place them with the sugar in a heatproof bowl. Create a steam bath by placing the bowl over a pan filled with water, ensuring the bowl doesn’t touch the water.
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Over medium heat, cook the egg yolks and sugar, stirring constantly with a whisk, until you get a creamy, airy, light-colored mixture and the sugar has melted. Leave the yolks to reduced to room temperature.
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Using a mixer, fold the mascarpone cream cheese into the yolk cream, spoon by spoon! You will get a very smooth cream.
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Dip the ladyfingers in champagne and place them in tall stemmed glasses. Add a layer of mascarpone cream, then another layer of champagne-dipped ladyfingers, and then cream.
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Place the Tiramisu in the fridge for at least 4-6 hours.
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After cooling, add one or two raspberries and place the gold leaf on top using tweezers.
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Bon appétit!
Notes
Related: Classic Tiramisu Recipe
Related: Cherry Cheesecake in a Jar
Related: Panna Cotta with Raspberries
Related: Chocolate Panna Cotta with Raspberry Coulis
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
