Amazing! This pudding is wonderful in every way. I had never made pudding from scratch before; it was a lot of fun and worth the extra effort. There is no doubt in my mind that I will be making this recipe again.
It is a perfect combination of rich chocolate pudding and creamy coffee pudding; I think that maybe it was missing a little bit of cookie for texture. Traditional tiramisu has ladyfingers or something like that in it, maybe next time I will find a well suited cookie and crumble it on top.
Creamy Tiramisu Pudding
4 cups 2% milk
2 tablespoons instant coffee
4 large egg yolks
4 tablespoons cornstarch
1/2 cup sugar
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, chopped *I used unsweetened
1 cup mascarpone cheese, at room temperature
Cinnamon and cocoa powder, for garnish
Heat 3 cups milk and coffee until just below a simmer.
In a bowl, whisk remaining 1 cup milk, egg yolks and cornstarch, whisking in sugar only when milk is heated. Slowly whisk milk into egg mixture, stirring constantly.
Return milk mixture to pot and whisk over medium heat until thick and glossy, about 5 minutes. Remove from heat, stir in vanilla, strain and pour half of mixture over chopped chocolate, stirring until chocolate is melted.
Place plastic wrap on surface of both puddings and chill.
To assemble, spoon chocolate pudding into 6 serving glasses. Stir macarpone cheese to soften and whisk into coffee pudding. Spoon coffee pudding over chocolate pudding and garnish with a sprinkle of cinnamon and a dusting of cocoa powder.
Note – I used unsweetened chocolate since that is what I had in the cupboard and then added a few tablespoons of brown sugar along with the white sugar to make up for the fact it wasn’t sweet.