Tennessee Tiramisu
Ingredients
For the cornbread cake:
- 6 Tbsp. yellow cornmeal (¼ cup + 2 Tbsp.)
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 Tbsp. honey
- ¾ cup buttermilk, room temperature
For the Tennessee tiramisu cream:
- 4 large egg yoks
- ¾ cup granulated sugar, divided
- 1 cup farmer's cheese
- ¾ cup heavy cream
To assemble:
- 2 Tbsp. cocoa powder
- 1 ¾ cups high-quality espresso
- 7 Tbsp. Chattanooga Whiskey coffee liquor
- 2 tsp. Madagascar vanilla
- ¼ tsp. salt
- 1-2 oz. bittersweet chocolate shavings and whole roasted coffee beans (optional)
Instructions
For the cornbread cake:
- To make the cornbread cake, start by preheating an oven to 350° and lining a 9x13 pan with parchment paper and cooking spray.
- Combine cornmeal, flour, baking powder, baking soda, and salt and whisk well. Set aside.
- Using a paddle attachment on a stand mixer, cream the butter in a bowl until fluffy, about 1-2 minutes.
- Add the sugar and continue creaming for another 3 minutes.
- Add the eggs one at a time before adding vanilla and honey. Slowly begin adding in remaining ingredients and alternate between the dry ingredients mixture and buttermilk, but start and end with the dry ingredients.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to rest for 10 minutes and once cool, slice into 8-inch x 1-inch sections.
For the Tennessee tiramisu cream:
- Start the tiramisu cream by whipping together egg yolks and ½ cup sugar until it forms a pale yellow. Transfer to a large bowl and set aside.
- Whip the farmer’s cheese on high until smooth and set aside.
- In another bowl, whip cream and remaining ¼ cup sugar until it creates soft-medium peaks.
- Add farmer’s cheese and continue to whip until it creates a soft spreadable mixture with medium peaks.
- Gently fold the mixture into the bowl with egg yolks and sugar.
To assemble:
- To assemble the dish, dust the bottom of an 8x8-inch baking dish with 1 Tbsp. cocoa powder using a sifter.
- Combine espresso, whiskey, vanilla, and ¼ tsp. salt, and working one piece at a time, quickly dip cornbread cake into the espresso mixture and then place in the baking dish.
- Once you have a layer of cake, spread half of the cream mixture on top.
- Repeat with another layer of cake and then another layer of cream.
- Dust top layer with remaining Tbsp. of cocoa powder and top with shaved chocolate if desired.
- Cover with plastic wrap and allow to chill in refrigerator for at least 4 hours.
- Before serving, decorate with coffee beans if desired.