(Photo: TPCs Tiramisu)
I made some tiramisu for a party Saturday night, and it turned out really well.
Tiramisu, which means "pick me up", is a classic. Savoiardi, or lady fingers, are dipped in expresso and some sort of alcohol, generally marsala wine, brandy, amaretto, coffee liquor, or rum, then layered in a dish or parfait glass with a decadent blend of marscapone, which is an Italian cream cheese; egg yolks, sugar and whipped egg whites. Alternating layers of bittersweet chocolate make it something to savor.
Though incredibly rich, a good tiramisu is lighter than you might imagine it. The lady fingers, if dipped or brushed properly don't become compacted under the weight of the egg/cheese mixture, and when the egg whites are folded in properly to the marscapone, it gives it a light, fluffy texture.
There's a lot of bad tiramisu out there, don't let it keep you from seeking out the real thing.
What did you cook for Memorial Day?
Why do you do this to me?? Why?
Sorry, Ana. We took some pictures of it plated, too, but I haven't posted them yet. I suppose it would be too cruel to post the recipe...
Not cruel. Merely dangerous. Feh. Nothing is as dangerous as that French Bakery. That's 17 minutes away from my house.
All things in moderation, including moderation...
I made a black forest torte with cocoa-based genoise, and cream from a packet, also sadly lacking kirschwasser. BUT, on the good side, the cherries I bought frozen were SOUR, and tasted amazingly good! I'd use real cream, but I can't get the stuff in the stores here to whip worth a damn without at least a pinch of pre-gelatinized starches and whipping agents... I'm going to try doping it with butter, powdered milk, and gelatin and we'll see what happens!
Sounds like you're doing a great job dealing with some challenges, Robert! How did it turn out?