"Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure."
Tiramisu translated in Italian means "pick me up" because it is a light, coffee infused dessert. First made at "Le Beccherie" in Treviso, Italy, it is a favorite dessert of American chef Chris Sayegh, AKA The Herbal Chef, who has shared with us his medicated version of the classic dessert.
Sayegh first learned to cook under the tutelage of his mother and grandmother before furthering his education by working with some of LA's and NYC’s top chefs in the kitchens of Michelin-starred restaurants. Today, he stays busy producing elegant marijuana dinner parties for private clients.
A stickler for detail, Sayegh takes everything into consideration, including each guest’s dietary preferences and restrictions, along with each individual’s cannabis tolerance level and experience…for dinners as elaborate as 18 courses!
The Herbal Chef does not stop at food either.
Each course is paired with carefully chosen wines, and his events always include elements of art and music. For instance, the LA Philharmonic String Quarter entertained diners at a recent gathering. Sayegh said the goal of his parties is to constantly surprise his guests with what’s coming next.
Looking forward, he said we can expect the debut of his new TV series Braised and Confused—which sounds like a weed-infused version of Anthony Bourdain’s Parts Unknown—coming later in 2016.
Chris Sayegh’s THC Tiramisu with Berry Sauce
Typically, tiramisu is made by creating a sabayon (heating egg yolk with sugar) and folding in whipped cream for aeration. Then, ladyfingers are soaked in espresso and a coffee liqueur (or your favorite dark rum), before being layered with the fluffy sabayon.
Before making this recipe ,you must first infuse decarboxylated kief or hash into cream.
You will need 1 3/4 cups of cannabis-infused cream to make this recipe.
Simply add about 2 grams of decarboxylated kief or hash to a saucepan of heavy cream. Heat over medium heat, stirring constantly, until kief or hash has dissolved into the cream. For some varieties, you may need to use the back of a spoon to help the process, other varieties dissolve instantly. Chill the cream until cold before attempting to whip.
6 egg yolks
1 cup sugar
1 1/4 cups mascarpone cheese (room temperature)
1 3/4 cups cannabis-infused heavy whipping cream (see note above)
14 ounce package of Italian ladyfingers
1 cup cold espresso (choose your favorite beans—Chef Sayegh’s are Swiss chocolate roasted beans)
1/2 cup coffee flavored liqueur, such as Kahlua (or optionally dark rum)
1 tablespoon cocoa for dusting
Fruit Sauce Ingredients:
1 cup fresh berries (we used blackberries)
1/2 cup sugar
1/4 cup water
Juice of 1 lemon
1-2 shots Grand Marnier
Combine egg yolks and sugar in the top of a double boiler, over boiling water (if you don’t have a double boiler, you can suspend a metal bowl over a pan of simmering water like we did in the photo). Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat, and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks, beat until combined.
In a separate bowl, whip cannabis-infused cream to stiff peaks. Gently fold the whipped cream into the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor, and dip the ladyfingers into the mixture just long enough to get them wet. Do not soak them!
Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or a similarly sized container). Spoon half the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers and cream.
Refrigerate 4 hours or overnight. Dust with cocoa before serving.
Prepare Fruit Sauce:
Add berries to a pan with sugar and water over high heat. Let the mixture come to a boil while mixing, reduce heat and add lemon juice and Grand Marnier. Reduce sauce until it coats a metal spoon.
Strain, then put into a squeeze bottle and set aside in the fridge to cool completely.
Dust the top of chilled tiramisu with cocoa.
Squeeze sauce in a decorative pattern on dessert plates. Cut tiramisu into 9 pieces, and place on sauce streaked plates.
Garnish with additional fresh berries if desired.
Cheri Sicard is the author of “Mary Jane: The Complete Marijuana Handbook for Women.” Her blog is CannabisCheri.com.
(Photos by Mitch Mandell)