THC Tiramisu Cake Recipe

Tiramisu translated in Italian means “pick me up” because it is a light, espresso infused dessert. First created at “Le Beccherie” in Treviso Italy, It is a Favorite dessert of American Chef Joseph Jaramillo, Aka the Cannabis Chef,who has shared with us his medicated version of the classic dessert.

We suggest using one of the following strains to create the Cannabis-Heavy-Cream used in this recipe because all of them have a “coffee” profile. Goo, Star Dawg, Chocolope Kush.

Before making this recipe, you must first infuse decarboxylated kief or hash into cream you will need ¾ cup of Cannabis-infused cream to make this recipe

Simply add about 2 grams of kief or hash to a saucepan of heavy cream. Heat over medium heat, stirring constantly, until kief or hash has dissolved into the cream.

For some varieties, you may need to use the back of a spoon to help the process, other varieties dissolve instantly. Chill the cream until cold before attempting to whip.

Ingredients:

• 2 ½ cups strong espresso, room temp.
• 9 tablespoons dark rum
• 2 tablespoons vanilla extract
• 6 large egg yolks
• 2/3 cup sugar
• ¼ teaspoon table salt
• 1 ½ lbs mascarpone cheese
• ¾ cup cannabis-heavy-cream
• 13 ounces hard lady fingers
• 4 tablespoons cocoa
• ¼ cup semisweet chocolate

Directions:

• Stir together espresso, vanilla extract, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves. Set aside. In a large bowl, beat together the yolks until just combined.
• Add sugar and salt and whisk together until an pale yellow, making sure to scrape down the sides of the bowl.
• Add the remaining 4 tablespoons of rum and beat until just combined.
• Add the mascarpone and continue to beat until no lumps remain.
• In another large bowl, beat the cream hard until the cream begins to hold stiff peaks.
• Using a rubber spatula, fold one third of the whipped cream into the mascarpone mixture to lighten.
• Fold the remaining whipped cream into the mascarpone until there are no more white streaks.
• Working one at a time , quickly drop half of the lady fingers into the espresso mixture, roll, then remove and transfer them to a 9×13 baking dish (Don’t submerge the ladyfingers).
• You want them to take in a little of the espresso mixture, but not drown in it. Arrange the ladyfingers in a single layer in the baking dish, breaking or trimming the ladyfingers as needed to fit properly.
• Spread half the mascarpone over the ladyfingers, and use a rubber spatula to spread the mixture to the edges and corners.
• Place 2 tablespoons of the cocoa in a fine mesh strainer and dust the cocoa over the mascarpone.
• Repeat the dipping and arrangement with the remaining ladyfingers, mascarpone, and remaining cocoa.
• Cover the dish with plastic wrap and refrigerate at least 4 hours before serving. Enjoy!

Serves 6-10