Parsnip and Stout Cake Tiramisu by Fallow

Ingredients

• 300g parsnip trimmings and cores
• 250ml double cream
• 100g brown sugar
• 50g cold butter, cubed
• 60ml cold brew coffee liqueur
• 60ml dark rum
• 500g chocolate stout cake (made with reduced guinness)
• 250g mascarpone cheese
• 1 tsp sea salt flakes
• 2 tbsp cocoa powder
• 1 tbsp cacao nibs
• 1 tbsp puffed buckwheat

Instructions

1. Roast parsnip chunks in an oven at 200°C (400°F) for 20 minutes until golden and caramelized.
2. Combine roasted parsnips with double cream and let infuse for 2 hours at room temperature.
3. Blend the infused cream mixture until completely smooth, then stir in brown sugar and cold butter until emulsified.
4. Whisk in the cold brew coffee liqueur and dark rum; chill until set.
5. Prepare a chocolate stout cake using reduced Guinness, bake at 180°C (350°F) for 30 minutes, and slice into portions.
6. Glaze the stout cake slices with the parsnip toffee and a pinch of salt.
7. Pipe the mascarpone cream over the glazed cake, dust with cocoa powder, and garnish with cacao nibs and puffed buckwheat.