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.
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.