regale

My church had a Valentine's party.


I wasn't able to go, as I woke up with a head cold (still feeling icky today...hopefully better soon!). Originally, my date was Sue, as her hubby was on a missions trip and mine was stuck in taxes. Each couple was to bring something, so I made tiramisù (Sue provided the dish and ingredients). Fortunately for the party, I made it on Friday when I was still well...



from Cook's IllustratedNov/Dec 2007

2½ c strong brewed coffee, room temp
1½ T instant espresso granules
9 T dark rum
6 egg yolks
2/3 c sugar
¼ t salt
1½ lbs mascarpone
3/4 c cold heavy cream
14 oz dried ladyfingers
3½ T cocoa
¼ c grated semisweet or bittersweet chocolate (opt.)

1. Stir coffee, granules and 5 T of rum in a wide bowl and set aside (you'll be dipping in this, so make sure it's wide).
2. Using the whisk attachment, beat yolks at low speed until combined. Add sugar and salt and beat at medium-high until pale yellow (about 2 mins.). Add the remaining rum and beat at medium for about 30 seconds. Add mascarpone and beat at medium speed until no lumps remain (about 30 to 45 seconds), scraping down once or twice. Transfer to a large bowl.
3. Add cream to the empty mixing bowl and beat at medium 1 to 1½ minutes. Increase speed to high and beat until stiff peaks form. Add 1/3 of cream to mascarpone mixture and incorporate gently with a rubber spatula. Add the rest of the cream and mix until no white streaks remain.
4. Get a 9x13 dish and open the ladyfingers. Roll each cookie in the coffee, with each cookie sitting in the liquid about 2 seconds and then place in the dish. After one layer is in the dish, spread half the mascarpone mixture on top. Sprinkle (using a sieve if you'd like it even) 2 T of cocoa over the top. Repeat layering process.
5. Allow the tiramisù to meld for at least 6 hours in the refridgerator for best flavor. Before serving, sprinkle the grated chocolate on top.



My notes: I didn't deviate from this much, other than using a different kind of dish for the final product (which made for more layers). I really enjoy dark chocolate, so I went with the bittersweet for the final sprinkling. And the ladyfingers really shouldn't spend too much time in the coffee, as they'll turn mushy and thus the whole tiramisù will have the wrong texture.

Did you know mascarpone isn't cheese?

Book recommendation: Everything Bad Is Good for You by Steven Johnson
Recipe recommendation: Tiramisù
Game recommendation: Monster Evolution