Saturday, May 16, 2009
This was one of our Mother's Day desserts. It's tradition for us to always have strawberry shortcake but we always have one other dessert for the folks who don't like strawberries. This year I decided I wanted to make a tiramisu. I LOVE tiramisu but I it isn't something you have regularly. It took many trips to many stores, and finally I had to go to Cary to pick up the marscapone cheese and the lady fingers.
It was so delicious. It is so quick to come together (after you find all your ingredients) It's something many of my family had never tried before and all the ones who had tried it, love it.
The missing spoonful is compliments of Aunt Deborah. She had never had tiramisu before so she had to sneak a bite before dinner.
This recipe came from Food Network. It has heavy cream in the cheese mixture instead of raw egg yolks. I'm scared of raw eggs, especially with a dessert that had to travel and not stay refrigerated until ready to serve. This recipe turned out great.
* Expresso Syrup
* 1/3 cup water
* 1/2 cup sugar
* 2/3 cup strong brewed espresso coffee
* 1/4 cup Italian or domestic brandy, optional
* Mascarpone Filling
* 1 1/2 cups heavy whipping cream
* 1/3 cup sugar
* 2 teaspoons vanilla extract
* 1 pound mascarpone cheese, softened to room temperature
* 1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
* Cocoa powder for dusting the surface
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
Sorry there has been so much time in between posts. I'm taking a class that is taking up a lot of my time. It will be over the end of June and I will have my life back. I haven't even done that much cooking lately except basic meals to feed the family. I have so many recipes marked "to try" once I get more time. Thanks for checking back even though it's been so long.