Corn Tiramisu is a creative and unique take on the traditional Italian dessert, blending the classic flavors of tiramisu with the sweet, delicate taste of fresh corn. The creamy mascarpone filling is complemented by the slight sweetness and crunch of corn kernels, offering a surprising twist that’s both refreshing and indulgent. The soft ladyfingers are soaked in a mild corn-infused syrup, and the dessert is beautifully layered, much like the original tiramisu, but with a flavor profile that’s both familiar and innovative. It’s a perfect treat for those looking to try something different yet still crave the creamy, comforting essence of tiramisu.
Ingredients:
For the corn syrup:
- 1 cup fresh corn kernels (or canned, drained)
- 1/2 cup water
- 3 tbsp sugar
- 1 tsp vanilla extract
For the filling:
- 250g mascarpone cheese (room temperature)
- 200ml heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 egg yolks (optional, if making a custard-based filling)
For the assembly:
- 200g ladyfingers (savoiardi biscuits)
- 1 cup fresh corn kernels (cooked and slightly crushed)
- A sprinkle of cocoa powder or ground cornflakes for garnish (optional)
Directions:
- Make the corn syrup:
In a small saucepan, combine the corn kernels, water, and sugar. Bring to a simmer over medium heat and cook for about 10 minutes until the corn softens and the mixture thickens slightly. Remove from heat, stir in the vanilla extract, and let the syrup cool down. Once cooled, strain to remove the corn pieces, reserving the syrup. - Prepare the filling:
In a mixing bowl, whisk the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined. If using egg yolks, whisk them in a separate bowl until smooth, then carefully incorporate them into the filling mixture. - Soak the ladyfingers:
Quickly dip the ladyfingers into the cooled corn syrup, making sure not to soak them too long. Arrange the dipped ladyfingers in the bottom of a serving dish or individual cups. - Assemble the tiramisu:
Spread a layer of the mascarpone filling over the soaked ladyfingers. Sprinkle a thin layer of cooked corn kernels over the filling. Repeat the layering process until all ingredients are used, finishing with a smooth layer of mascarpone filling on top. - Chill and serve:
Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set. Before serving, you can dust the top with a sprinkle of cocoa powder or crushed cornflakes for added texture and decoration. - Enjoy:
Serve chilled and enjoy the sweet, creamy, and corn-infused twist on a classic tiramisu!
