5.2.25

BARLEY COFFEE TIRAMISÙ WITH PASTRY CREAM | Sedicipuglia.it

This recipe reinterprets the classic Italian tiramisù by pairing the bold flavor of espresso with the smoothness of barley coffee. Mascarpone gives way to a silky pastry cream, lightened with whipped cream, creating a surprisingly airy and creamy dessert. Perfect for ending a meal on a sweet note or for a delicious indulgence, this tiramisù combines authentic flavors with a gentle twist that wins you over at the first bite.

Ingredients:

• 1 pack of ladyfingers

• Barley coffee and espresso (2 large moka pots of barley coffee, 1 small moka pot of espresso)

• 4 egg yolks

• 4 tablespoons of flour

• 1 jar of whipping cream

• 4 tablespoons of brown sugar (+ extra to sweeten the coffee)

• Unsweetened cocoa powder

Instructions:

1. Prepare the Coffee

Brew two large moka pots of barley coffee and one small moka pot of espresso. Sweeten to taste and let it cool.

2. Whip the Cream

Whip the cream until stiff peaks form, then refrigerate.

3. Make the Pastry Cream

In a saucepan, beat the yolks with brown sugar until light and foamy. Gradually add the sifted flour, stirring constantly to avoid lumps. Slowly pour in the milk while continuing to stir.

4. Cook the Cream

Place the pan over low heat, stirring continuously with a wooden spoon. Once it starts to bubble, remove from heat and let cool, stirring occasionally to prevent a skin from forming.

5. Combine with Whipped Cream

Once cooled, gently fold the whipped cream into the pastry cream using upward movements to keep the mixture airy and soft.

6. Dip the Ladyfingers

Dip each ladyfinger into the mix of barley and espresso coffee (sweetened to taste). Arrange them in a single layer in a serving dish.

7. Layer the Tiramisù

Spread a generous layer of cream over the ladyfingers. Continue layering, alternating soaked ladyfingers and cream, ending with a final layer of cream.

8. Dust and Chill

Dust the top with sifted cocoa powder and decorate with extra whole or crumbled ladyfingers if desired. Refrigerate for at least 4–6 hours. Alternatively, freeze for 2 hours and allow to soften at room temperature for about 30 minutes before serving.

Tips:

If you have leftover pastry cream, use it to fill cream puffs or tartlets — a great way to avoid waste and enjoy another treat (even if your diet disagrees!).

This tiramisù with barley coffee and pastry cream is a dessert that highlights the beauty of simple ingredients and the authentic taste of Italian tradition — delicately reimagined. A luscious version that will surprise your guests and suit any occasion.

Warm greetings from Clementina’s kitchen – Sedicipuglia.

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 Tags :

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