Buttermilk Tiramisu

Makes 6 servings

Ingredients

• ¾ cup Arrowhead Mills Buttermilk Pancake & Waffle Mix
• 1 Tablespoon Spectrum® Canola Oil
• ½ cup + 2 Tablespoons of milk, WestSoy® Soymilk or Rice Dream® Rice Milk
• 1 teaspoon of vanilla extract


• 2 tsp of instant espresso or 4oz of strong espresso
• 2 ounces of brandy
• 4 egg yolks
• 2 Tablespoons Hain sugar
• 2 egg whites
• 2 cups of Mascarpone cheese
• 3 ¼ inch pieces of Hazelnut chocolate pieces
• 3 ounces of shaved Milk chocolate
• 2 Tbl of Bitter sweet cocoa powder

Directions

1. Follow directions for buttermilk pancake mix and add 1 tsp of vanilla extract. Make 8 pancakes. Slice each pancake into 4 fingers Set aside.
2. Mix coffee and brandy together, set aside.
3. Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color.
4. Beat egg white to stiff peaks.
5. Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside.
6. Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture.
7. Fill each wine goblet one third full of mascarpone mixture. Divide broken chocolate and sprinkle over each class.
8. Lay over two remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with shaved chocolate. Refrigerate and serve.