Homemade Weekend Tiramisu

When it's summer and it's hot the last thing you want to do is turn on the oven to bake dessert. Especially on a weeknight. And especially when it's seemingly easier to stick a spoon into a pint of ice cream....

HOWEVER- there are some great no-bake dessert options that are perfect for when the heat hits and that require little more than 20 minutes of your time. Including this deliciously cool, creamy tiramisu.  We replaced the tired old lady finger cookies in the recipe with our Original flavor soft-baked biscotti. Genius? I mean, we don't wanna brag....but yea, it's amazing.  Make one layer of it (instead of the classic 2 or 3) and you've got an easy, impressive dessert that would be just as at home on the table for a dinner party as it would be in your lap on a Tuesday while watching Law & Order reruns.... this is one of them.

Making this recipe in a shallow pie plate allows for 1 layer of cookies and custard only...because who needs a 3 layer dessert on a week night? feel free to use our gluten-free banana bread flavor to make a gf-friendly dessert.

Ingredients: (Serves 4, recipe can be doubled or tripled)
2 large egg yolks
1/4 cup sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 x 8-ounce containers mascarpone cheese, at room temperature
1 cup espresso or strong coffee, at room temperature
1/4 cup brandy 
1o Original flavor soft-baked biscotti (2 x 5oz Boxes) 
Cocoa powder, for dusting
Bittersweet chocolate, for shaving (optional)

Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).

Remove the bowl from the saucepan and whisk until the custard is cool. Put the mascarpone in a large bowl. Whip or whisk to loosen up if needed. add the salt and vanilla extract.  Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy). 

Combine the espresso and brandy in a shallow bowl. One at a time, dip the soft-baked biscotti in the espresso mixture until soaked but not soggy; arrange 1 rows of about 10 cookies in the pie plate.

pour the custard evenly over the la
yer of cookies. dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.