Wednesday, August 10, 2011

Much loved tiramisu

Because I am a most awesome ladyfriend, I decided to make tiramisu again. Or maybe it was to use up the ladyfingers still in my cupboard...and the manfriend asked me to make some to take to work and make his coworkers jealous. "Wednesday would be best," he proclaimed, so he could show the maximum amount of people.

Alright, alright, happy to oblige.

Tiramisu.

The current recipe:
3 egg yokes
1/2 cup and 1/4 cup sugar (divided)
Unsweetened cocoa powder
8oz mascarpone cheese
1/2 cup heavy cream
1-2 cups espresso, room temperature
1 container soft ladyfingers

Place egg yolks and 1/2 cup sugar in a double boiler* over simmering water. Whisk until the mixture becomes pale and thickens to be able to coat a spoon. Remove from heat and let cool 5 minutes. Add 2 tsp of cocoa powder and 2tbsp coffee and whisk to combine. Gently mix in the marscarpone until just combined.

In a separate bowl, combine cream, remaining 1/4 cup sugar, and 1 1/2 tspn cocoa. Mix until stiff peaks form.

Gently fold half of cream mixture into the bowl of marscarpone. Fold in the remaining amount.

Pour remaining coffee into a small bowl. Quickly dip ladyfingers into coffee and layer along the bottom of your serving container. Trim as needed. Spoon the marscarpone over the top of the ladyfingers. Add another layer of ladyfingers, and a final layer of the marscarpone. Dust top with sifted cocoa powder.

Cover and place in fridge to chill until served (overnight is best, but 3 hours will do).

I could have stopped there, with his dessert for tomorrow's lunch. But I didn't. How about mini tiramisus in case he wanted to share? Yeah, right. Like he's willing to share this stuff.

A not not to forget the most important part...tonight's dessert (never mind the fact I have phyllo bowls with chocolate mousse and fresh berries in the fridge for him).

*Fashion your own by placing a bowl on top of a pot of simmering water. Do not let the water touch the bowl, though.

1 comment:

  1. Sounds to me like he is pretty well spoiled...

    ReplyDelete