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The Infamous Tiramisu

September 7, 2009

I remember way back when I was a kid, my mum would make me a dessert that could cheer me up even on the most ghastly day of a bitter cold winter evening.  She would always save it for special occasions, like Thanksgiving or a birthday but she played it so cool because that meant when I got that short lived taste of heaven, it made the wretched wait well worth it.

As my fellow faraway foodie mentioned, I am now just that-far away from what I know and love so before I departed, I convinced the master of the kitchen (mother dearest) to teach me her most secret recipe of all.  My favorite of all favorites in the dessert world.  Here, I will do my best to depict her magic, precise folds  along with the forever present technique of making a 9 layered dessert.  The process may seem long but the result will be well worth it-this is a faraway foodie guarantee.  The total prep time is about 2 hours and then the prized concoction is best served the day after it is made so the layers have a chance to mingle and say hi.

Ingredients:

4 egg yolks
1 c sugar
1 tsp vanilla extract
1 lb cream cheese
1 c whipping cream
2 pkgs of soft lady fingers
1/2 c coffee (drip, instant or espresso)
1/4 c cointeau
5 squares semi-sweet bakers chocolate
1 trifle bowl (important)

Directions

1. Mix egg yolks in a cuisinart until they appear lighter in colour

DSC_0471

2. Add sugar gradually, then add the vanilla

3. Add cream cheese 1 small block at a time, ensuring they are fully mixed before adding the next.  Let this mixture set in the fridge for an hour.

4. In the meantime, there is cream to be whipped! Pour your cream into a mixing bowl and whip it until it forms stiff peaks, then place in fridge.

5. Make the coffee for the lady finger marinade-then add the cuantro.

6. Brush lady fingers with mixture using a pastry brush so all of the inside is covered.DSC_0477

7. Next step is to grate the chocolate which can be done in a cuisinart (recommended) or a cheese grater.  The chocolate will get warm and melted with the cheese grater so a cuisinart works best 🙂

8. Once the egg mixture has cooled, the whipping cream must be folded into the egg bowl.  Try to keep as much air in the whipping cream as possible-making sure every fold counts to achieve a light fluffy filling.

9. Lay out your 3 layering ingredients around your trifle bowl and prepare to layer! First, are the lady fingers on the bottom, then pour the cream mixture on top.  Don’t be afraid to use a lot because it’s important that the crumbs don’t come off the biscuits.  Next add 1/3 of the chocolate- dispersed in a thin coat that covers the cream completely. Repeat these steps 3 times!

10. Let your beautifully layered concoction sit in the fridge and just stare at it in wonder. Then enjoy with a nice cuppa coffee or fresh berries.DSC_0498

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