Want a nice easy twist on this authentic Italian dessert? This recipe takes the tiramisu!
6 egg yolks
3/4 c white sugar
2/3 c milk
1 1/4 c heavy cream
1/2 tsp vanilla extract
1 pound mascarpone cheese
1/2 c strong brewed coffee, room temperature
4 Tbsp Kahlua liqueur
2 (3 ounce) packages chocolate almond biscotti
1 Tbsp unsweetened cocoa powder (opt)
Semisweet chocolate bar curls
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for one minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for an hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Place biscotti on bottom and drizzle with coffee mixture. Let soak until biscotti has softened, approximately 3-5 minutes depending on the thickness of the biscotti you are using.
Arrange half of soaked biscotti in bottom of a 7×11 inch dish or small springform pan and use the rest to line the sides. Spread mascarpone mixture over biscotti, and top with whipped cream whipped cream over that. sprinkle with cocoa. Cover and refrigerate overnight, until set. It is important for it to sit that long so the flavors mesh.
Garnish top with chocolate curls or toasted almonds.