Here is a new recipe I wanted to share with you. I really wanted to do something with the Bochet but I didn't want it to be complicated. Also, I didn't want to cook it in any way because I didn't want it to lose any of the flavor. Then the light bulb came on with "what if..." and here is the finished product.
I have always loved a good Tiramisu.
This is a twist on a basic Tiramisu that I call Tira-Mead-su. Enjoy!
6 egg yolks
3/4 cup of sugar
2/3 cup whole milk
1 cup of heavy whipping cream
1/2 tea vanilla extract
16 ozs Mascarpone Cheese
1 cup of black coffee or expresso
3/4 cup Bochet Mead
2 packages of Lady Finger Cookies
Unsweetened cocoa powder
In a large glass mixing bowl bowl whisk together the egg yolks and sugar. (Tip - I like to use a hand mixer to incorporate air and make the custard lighter.)
Slowly stir in the milk and mix well.
Place the bowl over a sauce pan with simmering to boiling water creating a double boiler effect (or use a double boiler if you have one.)
*Note - Make sure the water doesn’t touch the bottom of the mixing bowl. It needs to be just below it so the eggs won't scramble.
Whisk continually until mixture reaches 170 degrees (this could take about 30 minutes) then remove from heat and cool.
(Tip - you can place the bowl in an ice bath to cool faster.)
Take 1 cup of heavy whipping cream and mix in 1/2 tea vanilla extract.
Beat until stiff peaks form and set aside.
Take the cooled egg mixture and mix in 16 ozs of Mascarpone Cheese. Mix well.
Then mix in whipped cream and set aside the custard mixture.
Mix together 1 cup of cooled black coffee (or espresso) and 3/4 cup of the Bochet Mead.
*Note – This can be adjusted to your taste. If you want a heavier Bochet flavor then add more Bochet and less coffee.
Dip the Lady Finger cookies into the coffee/Bochet mixture. (You just want to lightly coat each side of the cookie so they aren’t soggy.) Then place into a serving dish. Once the bottom of the dish is filled then pour a layer of the custard mixture on top. Add another layer of dipped lady fingers then top with more custard.
You should get two full layers depending on the size of your serving dish. (I use about a 7 X 11 serving dish or you can use individual serving bowls.)
Once you‘ve finished your final layer of custard then dust the top with unsweetened cocoa powder.
Chill for about 2 hours then serve.
So that's it! A simple recipe with a lot of flavor.