tiramisu, v.2.0

So I made a tiramisu a few days ago, but it was so…boring. Blah. Blah blah. Anyway, I updated it with a Corn & Cheese Mousse, which came out surprisingly fluffy and yum.

Peel off in da lamborghiiin, like a tangeriiiine.

TIRAMISU with CORN & CHEESE MOUSSE.

Ingredients:

For the mousse:
½ cup half and half
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
3 tbs sugar
1 cup corn
1 tbs gelatin (dissolve in ½ cup warm water)

For the base:
A basic Genoise, cut in cubes
3 tbs instant coffee granules
1 cup water
2 tsp light corn syrup
(Or replace all the above with 1 cup Kahlua)

Put cream, cream cheese, mascarpone, sugar, and corn kernels in a food processor. Blend until well mixed. Transfer to a sauce pan, then bring to a simmer. Remove from heat, and stir in the gelatin. Cool in refrigerator until solid. Meanwhile, dissolve the coffee granules and corn syrup in water; when it comes to a boil, turn off the heat, and brush syrup onto Genoise. Top with mousse and it’s ready to go.

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