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Pick Me Up!

April 16, 2012

is what ‘Tiramisu’ literally means.  Why shouldn’t it?  There’s such a bountiful supply of all things creamy, moist, silky, and decadent in it.  Plus, the spiked Espresso can’t hurt.  With Spring so pungent in the air, it’s time like this that I love to dust off my Trifle dish and douse a variety of Sponges with dark dribbles of Liqueurs, dolloping generous spoonfuls of pale Creams or Puddings.  Tiramisu reanimates such ordinary ingredients to Spring new life into a dish that encourages people to smile when brought out just for them.  That’s what Spring is all about now, isn’t it?

Mom and Pops were all smiles when I brought this out for Dinner last night.  Here’s how I make smiles:

Video Recipe (with Eggs)

  • 6 Yolks
  • 3 tb Sugar
  • Zest of one Orange/Lemon
  • 2 c strong, cooled Espresso + 2 tb Rum (or Madeira, Vin Santo, Amaretto, Brandy, Kahlua, Frangelico, Marsala, etc).
  • 1 lb softened, room temperature Marscarpone Cheese + 3 tb Sugar
  • 6 Egg Whites + 1/2 ts Cream of Tarter (beaten to stiff Peaks)
  • 35-40 Savoiardi (crisp Lady Fingers)
  • Unsweetened Cocoa Powder
  1.  Whisk your Yolks, Sugar, and Zest in a heat proof bowl over a double boiler (few inches of simmering water, not touching your bowl, fitted on top).  You want to achieve a pale Blonde color.  It’s ready when it’s nice and thick, think the consistency of loose pudding.  This essentially makes a Zabaglione.  Allow this to cool.
  2. In a separate bowl, dribble in your Espresso and Liquor, set aside (this will be for your Cookie bath)
  3. In another bowl, cream together your Marscarpone Cheese, Sugar, and Zabaglione: don’t over beat the Cheese or it will get stiff on you.
  4. In another bowl (yes, there are a lot of bowls involved, but be forgiving as this Tiramisu comes bearing the gift of deliciousness)! beat your Egg Whites/Cream of Tarter until they reach stiff peaks and stand up on their own.
  5. Fold your Meringue (beaten Egg Whites) into your Marscarpone
  6. To assemble: 
  • dip your Lady Finger’s into your Espresso/Liquor, arrange onto the bottom of a Trifle Bowl, Baking Dish, etc
  • Generously nudge in your Custard
  • Dust with lots of Cocoa
  • Repeat

Recipe (with no Eggs)

  • Keep everything the same except, omit the Zabaglione and Meringue mixture.  Instead, sub with 2 c Heavy Cream.  Whip it just as you would the Meringue with 3 tb Sugar and fold into your Marscarpone mixture.  From there, dunk your Cookies into your Espresso/Liquor bath, dollop over your Marscarpone/Cream mixture, dust with lots of Cocoa and repeat. 
    • I find the Eggs lend a richer, more full bodied Tiramisu experience but I understand that lots of people are worried about eating raw Eggs so if you’re concerned about your quality of Eggs, def. go with the option you’re most comfortable with.

Allow your Tiramisu to chill in the fridge as long as you can resist.  The longer it sits, the better.  (Overnight is fantastic).

There are so many possibilities when it comes to (well, anything really) but this Tiramisu really shines with an introduction of new and exciting flavors.  Try Lemon, or Chocolate (using a Chocolate Zabaglione), Hazelnut, Strawberry…a Lemon Blueberry Tiramisu sounds divine!  Pink Lemonade Tiramisu?  Pumpkin, Cinnamon Dolce…my gosh the possibilities are endless!

I hope that you make this and smile–or better yet, inspire everyone that you make it for to smile too!

Smiles & Tiramisu,
Your Squishy Monster 🙂

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