It’s easy, only a few ingredients, and no need to wait for it to bake!
Ever since I can remember, my mother had tried to cook everything. From traditional Japanese dishes, to fancy french cuisines, my mother was never afraid to explore. Even though sometimes the dish didn’t come as planned, or was as pretty as the pictures, it still tasted like I’ve imagined it to be: not heavy nor light, perfectly seasoned, and not too salty. After helping my mother in the kitchen, doing dishes, peeling potatoes, and measuring out flour, my mother bought me my very first cook book for my fifth birthday. It was a step by step, children’s cooking book that broke down every appetizers, entrees, desserts, and drinks that almost every American-raised children would know. Excited, I flipped through the book and sticky-noted the recipes I wanted to try to make (but I mainly wanted to eat or have my mother make it).
After marking more than half of the book, my mother and I decided to try the tiramisu. Ever since I was young, I loved coffee flavored everything. Coffee flavored cake, candy, and of course, coffee in my milk. (My parents didn’t want me drinking coffee at a young age, so to make me feel included & mature they would put in a table spoon of coffee into my milk.)
From that day, I fell in love with the combination of coffee soaked lady fingers, and mascarpone cheese. I have tried varities of different tiramisu recipes, as well as trying them at restaurants whenever I have the chance. Now, I make it a few times upon request for birthdaies, holiday functions, pot-lucks, or simply because I am, and will always be, a fat-ass at heart.
Below is the recipie that I have compiled and has worked for me.
bon appetite & enjoy.
*contains raw eggs
THE DOUGH: Ingredients
- 3 Large Eggs
- 1/2 cup Sugar
- Dash of salt
- 24 lady fingers
- 1 cup Dark brewed coffee or espresso (chilled)
- Coffee Liqueur - Kahlua
- Cocoa powder
THE GADGETS: Tools Needed
- Electric blender with a whisk attachment
- two bowls
- coffee/espresso maker
- shallow pan
THE MISSION: Directions
- Let the Mascarpone cheese sit until in reaches room temperature.
- Separate the egg yolk and white into separate bowls.
- Add a pinch of salt and beat the egg white with the electric blender until it is firm. It should take about 7 minutes. (The consistency should be firm enough to flip the bowl upside-down without its contents falling out.)
- Beat the egg yolks, add sugar until it’s a thick paste-like consistency. Then add and beat in the mascarpone cheese.
- Slowly fold in the egg white into the cheese mixture with a spatula to keep the egg whites fluffy texture.
- In a shallow bowl or pan, pour the espresso and Kahlua.
- Dip each side of the lady finger for just a few seconds.
- Arrange the ladyfingers so they cover most of the pan.
- Carefully ladle half of the cheese/egg mixture onto the ladyfingers.
- Garnish the layer of the cheese/egg mixture with semi-sweet chocolate flakes, or cocoa powder.
- Repeat stemps 7-11 for the next layer of cake.
- After layering on the second tier, store in the refrigerator for a couple of hours before serving. If necessary, sprinkle on more cocoa powder for a deeper, richer taste.
Time lasp of making Tiramisu, singing, dancing, talking, and everything in between.