Eternal Sunshine Tiramisu Mousse

Allergens

Eggs, Dairy

Ingredients

• 8 large egg yolks
• 1/2 cup granulated sugar substitute (erythritol or monk fruit)
• 1/4 teaspoon kosher salt
• 1 cup heavy cream
• 3/4 cup mascarpone cheese, room temperature
• 1 cup brewed espresso, cooled
• 1/2 cup rum
• infused orange liqueur
• 8 large egg whites
• 1/2 cup granulated sugar substitute (erythritol or monk fruit)
• Unsweetened cocoa powder for dusting

Instructions

1. In a heatproof bowl, combine the egg yolks, sugar substitute, and salt. Set the bowl over a saucepan of simmering water and whisk until the mixture is thick and doubled in volume, resembling pudding. Remove from the heat and whisk in the mascarpone cheese until smooth.
2. In another heatproof bowl, whip the heavy cream to medium peaks and fold it gently into the mascarpone mixture.
3. In a separate bowl, combine the cooled espresso and orange liqueur. Quickly dip sponge fingers into this mixture, soaking them just enough to absorb the flavors but not disintegrate.
4. In another clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar substitute and beat until stiff peaks form.
5. Gently fold the beaten egg whites into the mascarpone mixture until just combined.
6. Assemble by layering soaked sponge fingers in individual glass dessert dishes, followed by a generous dollop of the mascarpone cream. Repeat this process until all ingredients are used. Dust with unsweetened cocoa powder to finish.

Chef’s Insight

The key to this dish is ensuring that the sponge fingers do not become too saturated, as they should maintain their structure and be slightly chewy.

Notes

This recipe calls for a rum-infused orange liqueur, which adds a touch of zest and depth to the traditional tiramisu flavor profile.