A Recipe With Ria Elciario-McKeown
Tiramisu (Ria’s Version)
Friend, journalist and brilliant cookbook author Ria Elciario-McKeown stopped by to whip up her not-so-traditional tiramisu—a recipe with velvety layers of mascarpone, vanilla cream, Holiday Blend-soaked biscuits, and decadent dark chocolate. And, of course, you cannot forget the cherry on top! The hardest part of this recipe is waiting to dig in.
In her new book, Make It Plant-Based! Filipino, Ria offers easy vegan versions of beloved and inspired dishes. Available at a bookstore near you next spring.
In the meantime, follow along with us and have your guests return for seconds.
INGREDIENTS
- 3 egg yolks
- ⅓ cup (65g) granulated sugar
- 1 cup (135g) mascarpone cheese
- ⅔ cup (250g) heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp rum (optional)
- 1 cup coffee, cooled
- 1 packet of ladyfingers
- Pinch of kosher salt
- Dutch-pressed cocoa powder
- Dark chocolate
- Flaky sea salt
- Maraschino cherries
Directions
Step 1
Whisk egg yolks and granulated sugar together until pale yellow and velvety. Optional: Use a double-boiler.
Step 2
Add mascarpone cheese, heavy whipping cream, vanilla extract, rum (optional), and a pinch of kosher salt. Whisk until there are no lumps, and soft peaks appear.
Step 3
Dust the bottom of your dish with Dutch-pressed cocoa powder.
Step 4
Quickly dip each ladyfinger into the coffee and arrange them in a single layer.
Step 5
Add half of the cream mixture on top of the arranged ladyfingers and spread evenly.
Step 6
Dust with an even layer of Dutch-pressed cocoa powder. Shave dark chocolate on top.
Step 7
Repeat the layers of ladyfingers, cream, cocoa powder, and dark chocolate.
Step 8
Refrigerate for 4 to 6 hours, or overnight. Serve with maraschino cherries and flaky sea salt.
Enjoy!