T-1 day to Thankgiving!
Today, I’m sharing a recipe for an Horchata Tiramisu, but before we get to that, here are some last minute apps/desserts/drinks incase you’re like me and still haven’t finalized your Turkey Day menu.
If this is your first time cooking the turkey, spatchcock it. Billy gives you a good rundown on how to do it, and not only does it cut down cooking time, it also yields a really juicy bird.
He also has a really good recipe for a grapefruit custard, double chocolate mousse triffle, and a deep dish toffee nut chocolate chip cookie you should probably take a look at. I got to try all three and they were all delicious!
If you happen to love cheese as much as I do, Adrianna recently shared a recipe for a crispy jalapeño popper dip that looks like a total crowd pleaser and she also has a really good how-to for fluffly mashed potatoes that look like a work of art.
My spicy matador cocktail makes for a really good batch cocktail, and if you really want to feel extra/impress your guests, pull out the mezcal sour, the egg white foam makes it look extra fancy!
The recipe for the horchata tiramisu came about because Adrianna had shared her chai tiramisu on Instagram and later that day, a Bon Apetit video for Del Posto’s tiramisu was suggested to me, so I took that as a sign from el niñito Jesús, that I should probably make one, with a twist of course. In this recipe, we add horchata to the cake batter, the marscapone cream, and then we bathe the cake in it. The result is this moist sponge cake with layers of silky smooth horchata marscapone cream that’ll make you forget for a second that cheeto puff is still in office.
Have a Happy Thanksgiving!
PS. Before you start making the recipe, go out and grab your favorite horchata. It needs to be sweet and milky, not watered down (remove any ice too) or the recipe won’t taste the same and be as flavorful!
Horchata Tiramisu
Ingredients
- For the cake:
- 4 eggs separated
- 2/3 cup sugar
- 1/4 cup horchata
- 1 cup unbleached all-purpose flour
- pinch of salt
- For the marscapone cream:
- 1 1/2 cups marscapone cheese
- 1/4 cup sugar
- 3 large egg yolks
- 1/4 cup horchata
- For assembly:
- 1/2 cup horchata + 2 tablespoons coffee divided
- 3 tablespoons cocoa powder
Instructions
- For the cake:
- Preheat your oven to 350 degrees, and line a 14x11 inch baking sheet with parchment paper.
- Using a stand mixer fitted with the whisk attachment, beat together 4 egg yolks, 1/3 cup of the sugar, and 1/4 cup of horchata on high speed for about 5 minutes until mixture becomes thick and doubles in size. Transfer the mixture to a large bowl and set aside. Clean and dry the mixing bowl and whisk attachment.
- Place the egg whites in the mixing bowl and beat using the whisk attachment on medium speed for 2 minutes, until the whites start to froth. Slowly add the remaining 1/3 cup of sugar while gradually increasing the speed. Keep whipping until a stiff meringue forms, about 3-4 minutes.
- Using a rubber spatula, gently fold your meringue mixture into the yolk mixture.
- Sift the flour and pinch of salt over the top of your mixture and fold in gently. Spread the batter evenly in your prepared pan.
- Bake for 14 minutes, or until top is golden brown and springs back when gently pressed down. Set aside to cool.
- Once your cake has cooled, create a stencil of the bottom of your baking dish and use it to cut out the shape of your dish. You should have enough cake for two rounds.
- For the marscapone cream:
- Using an electric mixer on low speed, beat mascarpone, sugar, egg yolks, horchata, and salt in a large bowl. Gradually increase the speed to medium as mixture becomes fluffier. Beat until soft peaks form, making sure you don't over-whip.
- To assemble:
- Spread a thin layer of mascarpone cream in your serving dish. Place one of your sponge cake rounds on top, with the top of the cake facing down to ensure the the liquid is well absorbed.
- Using a squirt bottle or spoon, soak cake with 1/3 cup of your horchata/coffee mixture. Spread half of the remaining mascarpone cream over it and place second cake half on top, and soak again with remaining horchata/coffee mixture.Top with the remaining marscapone cream.
- Using a fine mesh sieve, dust the cocoa powder over your tiramisu, making sure every inch is covered.
- Cover and store tiramisu in the fridge for 6-8 hours before serving.
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