Tiramisu

Tir - A- mi - SU

Tiramisu is another one of those desserts that reminds me of summer. 

Maybe it is because I spent a summer in Italy. 

Or maybe it is because my version requires no baking.  (That’s right people NO HEAT involved!!)

Traditionally Tiramisu is eaten in the afternoon after, or in lieu of, a siesta (European adult sleepy nap time). 

Translated from Italian as “pick me up,” The ladyfingers that make up the “cakey” part of the dessert are dipped in a coffee/espresso mixture that gives you a jolt of energy to get through the late afternoon.

Many versions use a mixture of egg custard and mascarpone cheese for the creamy filling.  Again I cheat the heat and use whipped cream and mascarpone instead.

I also forgo the traditional Marsala wine for BRANDY!

(No Heat) Tiramisu:

The first step in the wonderfully simple tiramsu journey is to make the coffee and the espresso.

Anyone can make coffee right?

Brew up a whole pot of espresso and about a 1/2 pot (6 cups) of coffee.

Let that cool in a bowl while you make the filling.

For the filling you will need . . . .

1 1/2 lbs mascarpone cheese

1 1/2 cups heavy whipping cream

3/4 cups sugar (no sugar picture)(common we all know what sugar looks like)

3 tbs brandy (or spiced rum works good too)
(uh ohhhh it is almost empty)

Proceed by whipping up the heavy whipping cream and place in the fridge.

Combine the mascarpone and the sugar and beat till the sugar has dissolved.  (To test press a tiny bit between your fingers.  If it is sandy keep mixing till it is smooth.)

Beat in the brandy.

(see nice and smooth)

Combine the whipped cream with the cheese mixture in 2 parts.  Mix gently to not over deflate.

Set mixture in fridge . . . . for now.

Now comes the fun part.  We are going to get alll of those nice looking lady fingers in the pool.

Make sure you buy Italian style ladyfingers.  They are crispy.  Not the cakey ones you would use for whipped cream and berries.  They look like this:

Take your cooled coffee mixture and dip the lady fingers, one at a time, for about 2.25 seconds each. 

You want them to be soaked but you should still be able to transfer them to the dish without them falling apart.

Arrange soaked fingers (cookies not "finger" fingers) in single layer on bottom of dish.

Spread 1/2 of the filling on top of the fingers.

Dust with Coco powder.

Soak another batch of ladyfingers placing them on top of the coco.

After layer of fingers is complete spread remaining 1/2 of filling on top.

Dust again with coco.

Now just sprinkle some chocolate of choice around the top. (I used dark chocolate curls.) 

Refrigerate for a few hours and serve it up.  Or eat it all yourself in a corner somewhere.



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I also made these apple cheddar scones for a co worker's birthday, but since they weren't for Robby i can't speak of them too much here.  (Don't worry he did get to eat some of them.)

I hope you enjoyed this week's choice.  Next week is chocolate glazed doughnuts for my niece Abby/Crabby's birthday (she is 4!!!!!).