Add a tasty, savory twist to your sweet, white chocolate tiramisu with crispy maple bacon.
6 strips bacon (2 tablespoon rendered bacon fat, reserved and cooled)
4 tablespoons maple syrup
2 cups heavy cream
2 teaspoons ancho chili powder
3 tablespoons ancho chili liqueur
2 tablespoons espresso (cooled)
8 soft lady finger cookies
4 ounces white chocolate (grated)
Crisp bacon in a cast iron or heavy bottomed pan. Glaze using a silicon brush with 2 tablespoons of maple syrup once crisp. Remove the bacon from the pan and let cool on kitchen paper or parchment. Once completely cooled, crack into pieces or chop roughly.
Reserve 2 tablespoons of rendered bacon fat and let cool completely, but not solidified. Set aside.
Combine heavy cream with cooled bacon fat and remaining 2 tablespoons maple syrup. Whip into soft peaks. Gently fold in 1 3/4 teaspoons ancho chili powder to combine. Chill for at 10 minutes before serving.
Combine the ancho liqueur and cooled espresso in a shallow dish and place lady fingers in a single layer to absorb the liquid completely.
Divide the bacon, cream, lady fingers, white chocolate equally to make 2 portions. In a wine class or coffee cup, assemble the tiramisu by layering the soft whipped cream, grated white chocolate. then lady fingers, cream, white chocolate, bacon, lady fingers, cream, white chocolate and more bacon. Top with a dollop of the cream. Sprinkle 1/8 teaspoon ancho chili on top of each dish and garnish with a square of bacon. Finish with a grating of white chocolate.