Want a big bowl of creamy pasta? Although this sauce will need a tiny amount of butter to cook the garlic and give the sauce a base of flavor (Pam just doesn’t do it), you can double the rest of the sauce without doubling the roux. You can serve the sauce either oven roasted spaghetti squash (bake the whole squash in the oven until it’s golden and soft, about 50-60 minutes) or julienned zucchini (julienne and microwave for 3 minutes).
- 1 cup marshmallow fluff
- 6 large egg yolks
- 1/3 cup sugar
- 3/4 cup whole milk
- 16 ounces non-whipped cream cheese, softened
- 1/3 cup Norman’s plain Greek Yogurt
- ¼ cup heavy whipping cream
- 1 1/2 cups espresso or strong coffee
- 4 ounce bittersweet chocolate, melted
- ¼ cup chocolate liqueur
- 2 sleeves graham crackers
- ½ -1 cup mini marshmallows
- ¼ cup mini chocolate chips
- ¼cup Dutch-process cocoa powder
- Bittersweet chocolate, for shaving
- Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
- On a greased cookie sheet, with a greased spatula, spread the marshmallow fluff and place it under a broiler or blowtorch for 2-3 minutes or until the top begins to brown and caramelize. Set aside and allow it to cool.
- Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
- Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. (At this point it should resemble a thick soup. It will firm up once cooled in the fridge.)
- In another bowl, whip together the cream cheese, cream, Norman’s Plain Greek Yogurt, and marshmallow fluff (Don’t worry about the clumps, it adds to the character of the dish). Fold the custard into the marshmallow mixture with a rubber spatula until almost combined, then whisk until just smooth (Do not over mix or the custard will be grainy).
- Combine the espresso, chocolate and liqueur in a shallow bowl. One at a time, dip the graham crackers in the espresso mixture until soaked but not soggy; arrange 3 crackers in a row and break a cracker in half to fill in the empty space. Spread one-third of the marshmallow custard over the graham crackers. Sprinkle some mini marshmallows and mini chocolate chips on top of the custard layer and then repeat with a second layer of espresso-dipped crackers, arranging them in the opposite direction. Top with another one-third of the custard some mini chocolate chips and some mini marshmallows. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top (Do not put marshmallows in this layer) and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
- Invert a plate on top of the tiramisu, and then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Note: For easier slicing, freeze the tiramisu and then slice it. Allow it to defrost before serving.
By: Cooking in Heelss