Corn Tiramisu

• servings: 4 servings

Ingredients

4 tea bags Korean corn tea (oksusu-cha)

360 ml (1 1/2 cups) water

435 g (~ 2 1/2 ears of corn) corn kernels

3 tbsp heavy cream

125 g (half block) full fat cream cheese (room temperature)

227 g (1 8oz container) mascarpone (cold)

2 large egg yolks (cold)

50 g (1/4 cup) granulated sugar

1/2 tsp vanilla extract

1/4 tsp kosher salt

24 lady fingers

1/2 cup corn cereal of choice (crushed)

Directions

Corn Tea Soak

• In a mason jar, add four corn tea bags and water. Allow the tea to steep overnight in the fridge. Alternatively, brew the tea with hot water and allow tea bags to steep for at least 15 minutes. Allow hot tea to return back to room temperature before using.

Corn Purée

• In a large pot with a steamer basket, steam 3 ears of corn over medium heat for 10 minutes. Remove corn from pot and allow it to cool for ten minutes.

• With a sharp knife, remove kernels from the cob. You will need 435g of corn kernels, which is about 2 large cobs or 3 medium-sized cobs. (Optional: reserve 4 larger pieces of corn, this will be the corn brûlée topping.)

• Transfer kernels to a blender. Add heavy cream to to the blender and blend on high speed until smooth.

• Transfer corn puree to the refrigerator to chill. I like spreading the puree on a quarter sheet pan or large plate to speed up the chilling process.

Corn Mascarpone Cream

• In a bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth.

• Add mascarpone, egg yolks, sugar, vanilla, and salt to the bowl. Mix on medium-high speed until smooth, about 1 minute.

• Fold in corn purée

Assembly

• Dip each ladyfinger in corn tea and arrange ladyfingers at bottom of baking dish in a single, even layer. You can use a 8x8 dish or use 4 individual containers (pictured above). If using individual containers each layer of lady fingers will be 3 lady fingers.

• Add half of the corn mascarpone cream filling on top of the first layer of ladyfingers and smooth it out with an offset spatula.

• Dip remaining ladyfingers into the corn tea and arrange it on top of the mascarpone cream layer. Add remaining corn mascarpone cream and smooth out the top.

• Cover the dish with plastic wrap so it hits the surface of the tiramisu. Transfer to the refrigerator to chill for at least 6 hours, ideally overnight.

When ready to serve, top with crushed corn cereal.

Optional: sprinkle granulated sugar on top of reserved pieces of corn. Torch with culinary torch until sugar caramelizes and forms a crust. Top each portion of tiramisu with a piece of corn brûlée.