That Shiksa Can Bake – Tiramisu
Happy Passover, Easter and all that jazz. I know, I know, tiramisu isn’t exactly passover fare, and it isn’t exactly baking but we were on the hook for dessert with Nicole’s family. Given traditional Easter ham, I don’t think the bread rule is what will me get me called to the principal’s office. In a dual religion household you sometimes have to
bend the rules?, break the rules? douse those pesky rules with gasoline and set them on fire.
This was the second time we made tiramisu, when we first made it a few years ago we learned a good life lesson: don’t try a new recipe when your are rip roaring drunk. Even when it seems easy like this one. I’ll get to where we screwed up in a second, but first let me give you a little background. It’s not common for us to be in the bag by noon. Really. Usually I wait until 2 or 3PM.
Nicole, Frank and I were hanging out one fine summer afternoon and we wanted to try our hand at making tiramisu (to accompany our dinner that evening.) When we realized we didn’t have mascarpone cheese, we ran out to the store to find some. After picking up said cheese, we thought — hm, lets also go to the wine store next door and pick up a bottle of something to drink with dinner. Well what kind of magic was this? The liquor store had a wine bar in back! Not one to pass up a good wine tasting, we decided to sit down and taste something red. Clearly we weren’t the only degenerates because there was already a woman seated at the bar and she looked like she was planted there for several hours already. During our quick glass of vino, this woman proceded to try and pick me up, followed by trying to pick Frank up and finally when that didn’t work she tried to pick Nicole up. After that debacle, we went on our merry way and proceded to finish the bottle of wine plus a second one and maybe a third one when we got home (did I admit that?) Ahh, now it was time to make the tiramisu.
Back at the ranch and to our scheduled cooking — what did we really learn other than to be very afraid of people camped out at the bar before lunch? Hold on now, this is a doozy: when a recipe calls for 6 oz of espresso they mean after brewing…not 6 oz of grinds!
Mudtastic! Don’t do this. Ever.
Luckily we realized our error, ordered pizza, took a nap and sobered up a bit and started from scratch. Our second round did the trick and it rocked.
Oh, and I know you dear reader don’t do this but I’m sure you know someone who does. Humor me anyway. It’s espresso with an S. There is no X in espresso..unless you are in a hurry and need to bring your tiramisu to Easter dinner, expresso.
Makes a huge amount, enough to feed a dozen easily. We made a double batch this time, and forgot how much it made. We have tiramisu coming out of our ears.
- 1 cup eggs
- 1 cup heavy cream
- 1 lb. mascarpone cheese
- 1 cup light corn syrup (or 1 cup sugar mixed with 1/4 cup water)
- 1/3 cup sugar
- 1.5 tbl vanilla extract
- 6 oz prepared espresso
- 6 oz sugar
- 3 oz Kahlua
…and the rest:
- 12 (or more) ladyfingers
- Dark chocolate shavings (to taste)
- Cinnamon powder (to taste)
- Make the coffee syrup by taking your already made espresso (If you weren’t paying attention earlier, don’t use the grinds for this), sugar and Kahlua to a boil
- Let syrup cool. Be cool honeybunny.
- Bring the corn syrup to a boil and leave on simmer
- Whip the eggs in a mixer until they are frothy
- While beating (note: there is no meat in this recipe because you wouldn’t want to beat that), drizzle in the hot corn syrup and whip to semi stiff peaks
- Incorporate the mascarpone (keep a mixing), and then remove to a large bowl
- Whip the cream and vanilla extract up to stiff peaks. Be careful with this, you don’t want vanilla flavored butter.
- Fold together the cream and other filling
- Soak the ladyfingers in the syrup and line your serving dish with them
- Pour the filling over everything
- Add some cinnamon, shaved chocolate and bing bang boom, you are done.
- Chill for 4 or more hours and then serve.