i actually love the portability of books.

April 26, 2006 at 8:30 am (mirepoix)

 

i am suffering from gastronomic literary schizophrenia!

treasures, they are.

how the true top chef concept started out.

at the dollar bin at the friends of the cupertino library bookshelf.

on sale at whole foods.

gotta mix it up.

tonight, my sis and i made dinner for cousins j and c. she made a bomb broiled salmon, spicy mushroom meat marinara and i took care of dessert.  

tiramisu*

*you may enrich the cheese mixture with 3 egg yolks and 1 egg, however, if you chose to leave it out, this recipe works too.

get it:

whipped cream

1 cup whipping cream

2 tbs. sugar

cheese mixture

16 oz. mascarpone cheese

1/2 cup heavy whipping cream

1/2 cup sugar

coffee soak

2 c strong coffee, warm (or for a fuller coffee flavor – 2 double shots of espresso mixed with 1 cup warm water, mixed with 2 tbs. kahlua for a fuller flavor)

2 tbs. marsala wine

2 tbs. sugar

1/4 cup sweet cocoa

process:

1. whip 1 cup cream and 2 tbs. sugar till it forms heavy peaks. set aside in large bowl.

2. blend 1/2 cup heavy whipping cream, 1/2 cup sugar, marsala wine and mascarpone cheese. using a spatula, fold a little straight whipping cream into cheese mixture to lighten it. continue to gently fold cheese mixture into bowl with remaining whipped cream.

3. quickly drop ladyfingers in coffee soak. line bottom of dish with a layer of soaked ladyfingers. layer whipped cream and cheese mixture on top. repeat step 3.

4 . dust with a layer of sweetened cocoa powder right before presentation

tiramisu tips: soak ladyfingers in warm, strong sweetened coffee to avoid getting dry centers without oversoaking. i learned it the hard way ; ( also, sour cream does NOT equal a substitute for masarpone cheese. milo or ovaltine makes for a tasty chocolate powder dusting.

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