When we think of the popular Italian dessert, tiramisu, goat cheese doesn’t usually come to mind. Usually tiramisu is made by mixing Zabaglione, an Italian custard, with Italian cream cheese called mascarpone. From there, the creamy custard is layered with espresso soaked ladyfingers and then dusted with cocoa powder. Goat cheese is not a usual part of the recipe…until now.
Canyon Ridge Farms, located near Tahlequah specializes in fabulous goat cheese that is available in several sweet and savory flavors. Last week, they introduced their new mocha flavor. Rich and creamy with the distinct flavors of coffee and chocolate, this cheese is the perfect substitute for traditional mascarpone in this nontraditional, but truly unique and delicious variation that showcases this wonderful goat cheese.
Canyon Ridge Farms sells their cheese at the farmers’ market in Broken Arrow on Saturday mornings from 8 a.m.-12 p.m. Although the close of the market is right around the corner on October 15, this delicious goat cheese will still be available for purchase throughout the fall and winter. Canyon Ridge will take orders twice a month and deliver to the Broken Arrow farmers’ market location as well as others.
Both of the following recipes star this flavorful goat cheese. Serve the mousse in a pretty dessert dish, or a fluted glass. As an alternative idea, fill a ready baked pie shell or mini phyllo cups with the mousse for an easy and impressive dessert. Top with a favorite chocolate sauce for an even more spectacular presentation.
Reasor’s carries mini phyllo cups in the freezer section with the pie shells.
Mocha Goat Cheese Tiramisu
- 3 egg yolks
- 1/3 cup sugar
- 1 tub Canyon Ridge Farms Mocha Flavored Goat Cheese, softened (room temp)
- 3/4 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1 cup espresso or strong coffee
- 2 packages crisp ladyfingers
- Unsweetened cocoa
Beat yolks and sugar in a double boiler over simmering water until thick and pale yellow. Continue beating until mixture reaches 140 degrees Fahrenheit Strain mixture and set aside to cool to room temp.
In the meantime, stir the goat cheese until smooth. Once the custard is room temperature, stir in the custard. Set aside
In a mixing bowl, beat cream and vanilla until stiff peaks form. Fold the cream into the custard mixture.
Pour the brewed espresso into a shallow bowl
Quickly dip both sides of ladyfingers into coffee mixture, (being careful not to saturate them) and then lay in an 8 inch baking dish. Lay two rows of ladyfingers one way, then lay two more rows of ladyfingers the opposite way. Spread a layer of custard over ladyfingers. Repeat layers one more time, ending with the custard. Dust individual servings with cocoa powder.
Makes 10-12 servings
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon Kahlua, optional
- 1 tub Canyon Ridge Farms Mocha goat cheese, room temperature
- 2 boxes mini phyllo cups
- In a mixer bowl with whisk attachment, beat cream, sugar, vanilla and Kahlua, if using.
- Place goat cheese in a large bowl and stir until cheese is softened and smooth.
- Fold whipped cream mixture into goat cheese until all cream is incorporated.
- Spoon or pipe mixture into mini phyllo shells or a large baked pie crust.
Makes 1 9 inch pie or 30 tartlets