We got SNOW!!! They had talked about it coming on Christmas, but no such luck. Still, in some ways this was even better. Right when the after Christmas blues were about to hit, a snowball did instead. Yes, LOTS of snowballs. We had a good, finger freezing, rosy cheeked blasting, snowball frenzy. It was lovely. We played in the day and then by evening when we thought the best of the snow was over it started up again, this time even bigger flakes. The kids headed outside once more and built a snowman by the yellow glow of the street lights.
Thank you mini snowstorm, we miss you already!
Now for that tiramisu recipe: I have made tiramisu for years; this way and that way, with more ingredients and less. Sometimes using Kahlua sometimes with no alcohol at all. But this year I had an idea about using eggs which I usually omit. I don’t mind raw egg too much, but when we don’t have our own chickens to get them from I am more wary. So, what I did was make a custard instead. I am not a good judge when it comes to traditional tiramisu because I don’t know if I’ve ever had a truly traditional tiramisu. Most restaurants that sell tiramisu bring out something tasty but much sweeter than I can handle. Even this recipe is a little too sweet for me, but a far cry from what sugar load it could have. Sweet or not, it came out wonderfully, and I watched as in disappeared quickly from the refrigerator, nobody really fessing up as the one who gobbled the last slices.
In a saucepan whisk until very smooth:
5 egg yolks
1 cup milk
2/3 cup white sugar
Put the sauce pan over medium heat and stir constantly until thick
about 5-10 minutes. Remove from heat and let cool.
Once the custard is cool add and whisk until smooth:
8 ounces mascarpone cheese
Brew 2 cups very dark coffee and dissolve 1 tablespoon of sugar into it.
Let cool entirely then add:
1 tablespoon whiskey
Whip 4 cups heavy cream until stiff then add:
1 tablespoon whiskey
1 teaspoon vanilla
Refrigerate until ready to use.
Grate 2 cups worth of bittersweet chocolate and set aside.
Take out about 36 ladyfingers. Dip each one in the cold coffee and place into a 9“x11″ baking dish. Continue until the entire bottom is lined. Now spread half of the custard over the ladyfingers, then half of the unsweetened whipped cream. Sprinkle half of the grated chocolate and then repeat making a layer of dipped lady fingers, custard, whipped cream and then chocolate. Cover and refrigerate for several hours. I noticed the next day the tiramisu had aged into the perfect consistency, so if you have more ability to plan ahead then I do, make it a day in advanced.
Cheers to Everyone ~