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.

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§ 3 Responses to Making Tiramisu

  • Hello,
    I came across your website and found it very enjoyable. I just had a couple of questions so if you could e-mail me back that would be great!

  • ewok1993 says:

    bravo! i am so envious of those that can bake. i follow the recipes, but still a hit or miss for me.

    each time i think about firing up the oven to bake something, i always feel like i don’t want to use that much energy to cook. tipid sa gas bill, that’s my mantra lately.

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