So, since we were already trying a few lovely lemon recipes for the Friendship Feast blog (more about those some other time), I decided we should make dessert as well. Since I don't currently have an oven (my husband is being a complete and total PIA on this one, and so that plus my stubborn streak = No Oven for me!) I had to find something to make that was oven free. Tiramisu seemed like a great choice-- and oh was it ever. Here's the recipe... we couldn't even wait for it to finish setting, so ours was still a little runny, but completely delicious. And yes, we gave it the kids even though it had raw egg and kahlua. They are hardy little people, and the risk seems minute. I also hoped the Kahlua might make them sleepy, but Scott noted, two tablespoons of Kahlua doesn't put very much in a single serving, as opposed to the SUGAR and TWO CUPS of Coffee... duh. :-)
Adapted from a Recipe from Gourmet Magazine- March 2003
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee (I used a swiss chocolate almond flavored coffee that is just fantastic) cooled to room temperature
3 tablespoons Kahlua
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Kahlua in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.
Cooks' notes:
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day
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