Pints

I wanted to make Tiramisu, and I had no dish in which to make it. So I made it in plastic pint glasses. Because nothing says class like fancy dessert in a plastic tumbler.

Anyone for a pint?

Pints of Tiramisu

This recipe comes from the Williams Sonoma dessert book. It's pretty f*cking good. I've adjusted things slightly to account for UK ingredients and measures.

Ingredients

Cake:

1 cup (140g) plain flour

3/4 tsp baking powder

1/4 tsp salt

4 large eggs at room temperature

2/3 cup (145g) granulated or caster sugar

1 1/4 tsp vanilla extract

Syrup:

1/2 cup water

1/3 cup (70g) granulated or caster sugar

2 Tbsp dark rum

2 tsp instant espresso powder

Custard:

6 egg yolks

1/3 cup (70g) granulated or caster sugar

1/4 cup dark rum

1 Tbsp instant espresso powder

1/2 cup double cream

1 1/2 cups (375g) mascarpone

1 1/2 tsp vanilla extract

Instructions

Cake:

Preheat the oven to 350˚F/180˚C

Grease the bottom of a 9 inch cake pan and line it with parchment paper

Grease and flour the paper and sides of the pan

Seriously, do this, I had an inversion accident and it was tragic

Whisk together flour, baking powder and salt until blended

Beat the eggs until pale and thick, about 3 minutes

Add sugar and vanilla and beat until thick and tripled in volume, c. 3 minutes

Sprinkle the dry ingredients over the egg mixture and fold gently until blended

My batter was still lumpy, and that's probably ok

Pictures show beaten eggs, beaten eggs and sugar and final batter

Pour batter into prepared pan and spread evenly

Bake until it springs back when lightly touched, c. 25-30 minutes

Let cool on rack for 15 minutes, then invert onto a cooling rack to cool completely

This is where my inversion disaster becomes evident

Syrup:

Combine water and sugar in a small pan and cook over medium heat until sugar dissolves

Bring to a boil, remove from heat, stir in rum and espresso powder and let cool completely

This is the espresso powder I used and the finished syrup. Looks like a nice cup of coffee...

Custard:

In the top of a double boiler, whisk together egg yolks, sugar, rum and espresso powder

Set over barely simmering water and continue mixing until very thick, c. 6 minutes

Set aside to cool

This thickens fast

Meanwhile, beat the cream until stiff peaks form

Add the mascarpone and vanilla extract to the cooled egg mixture and beat until smooth

Fold in the whipped cream

The folding was difficult and boring

Assembly:

Cut the cake into many slices, and brush both sides of each slice with syrup

I used a spoon, but I guess if you're fancy you can use a pastry brush

Cut the cake into many smaller pieces, and layer them into the plastic cups, alternating with the custard, making cups with 2 or 3 cake layers, and making sure there's custard on top.

Offering someone a pint of tiramisu is hilarious.