Making Tiramisu

March 18, 2012 § 3 Comments

Credits:  Papers by Sahlin Studio from the Art and Soul kit and Crystal Wilkerson from the Room Collection kit; Elements by Sahlin Studio from the Art and Soul kit for the lace, Ezane from ScrapMatters’ Life’s Little Surprises kit for the journal.

It’s not just another Saturday – it’s the 3rd  Saturday since I moved to my new place.  It has been 2 weeks of unpacking, arranging and cleaning whenever I’m home.

Today I declared a cleaning and arranging time out.  I just want to rest and appreciate my new home.  To celebrate my moving in – so to speak, I invited some friends over for dessert and coffee after dinner.  I’m not ready to invite them for the real deal.  Kitchen still not ready for that, or should I say, I’m not ready for that… haha!

Anyhow, I made tiramisu, my 2nd attempt actually.  The first one failed because I used our local broas – you know the one I used to make this.  It went all watery on me.  The broas was too light, it soaked up a lot of the espresso;

I went and bought this instead.  It’s much denser and holds well when soaked in liquid.

Tiramisu

What you need:

  • 3 large Eggs, with yolks and whites separated
  • 1/2 cup Sugar
  • 8 oz. Mascarpone
  • 20 Lady Fingers
  • 1 cup Espresso or Strong Coffee
  • 2 tbsp. Cognac or Brandy
  • 1 cup Cocoa

What you do:

1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.

2. Beat 2 to 3 minutes.

3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.

4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks.

5. Gently fold into Mascarpone mixture.

6. Pour rest of Espresso into a flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish.

7. Spread 1/3 of the Mascarpone mixture and sprinkle with cocoa.

8. Continue layering and finish with a Mascarpone layer.

9. Sprinkle with cocoa and refrigerate 1 hour before serving.

This is the way to dazzle, I must say.  A no bake dessert that is impressive in flavors – it’s the Cognac.  Simple enough allowing me lots of time before dinner to relax and enjoy the flat.

About these ads

Where Am I?

You are currently viewing the archives for Sunday, March 18th, 2012 at Storm In My Kitchen.

Follow

Get every new post delivered to your Inbox.

Join 44 other followers