- 10 lady fingers
- 1 cup of espresso or strong coffee + a tsp of sugar to sweeten it up
- 1/2 cup sugar
- 1 tbl cognac or brandy
- 8oz of mascarpone
- 1 cup of heavy cream whipped or a cup of pre-made whipped cream
- about 1/2 a bar of milk chocolate grated.
this could potentially be a week of desserts:-) but it won’t:-( i have two other great dishes to share with you and a pretzel recipe for your weekend i think you will really enjoy.
i have never made tiramisu, i’ve kind of watched my mom make it, she happens to have a great recipe but when i decided to make it, 10pm on a monday night, she was probably sleeping.
over the past week i have opened 2 cookbooks and 3 magazines and found really interesting recipes for tiramisu. i however got scared off at the addition of custard and raw eggs. it just seemed like to much work for something i really don’t have the time to make, but it has also been something i have been craving.
i tend to think about recipes a lot before i make them. i look at them for weeks until i decide what i actually really love about the recipe and what i think i can add too or take away to make it different and easier. this is something i have always really wanted to try and i think i was able to make it simpler then the original recipes and different.
i just had one for breakfast, yum!
tiramisu about 5 individual glasses
just a note, if you have never made home made whip cream it is really easy. in a bowl, add cream and a tsp of sugar, sometimes i add a 1/2 tsp of vanilla, whip with a hand blender or by hand to turn into a rich whipped cream.
- first make the mascarpone mixture. to a bowl add: mascarpone, 1 tbl of the espresso or coffee, sugar, cognac, and whipped cream. mix with a whisk for about 2-3 minutes or until it all comes together. give it a taste, yum:-)
- prepare your individual ramekins or jars. dip one lady fingers at a time into the coffee and set to fit on the bottom on each jar. sprinkle a touch of chocolate and then add cream mixture. repeat one more time but add chocolate to the top. set aside and then continue with next jar or ramekin.
- refrigerate for at least an hour before serving. the longer it sits the better.
i made mine last night so we can have it for dessert tonight (or breakfast). i did however snack on the cream mixture during and after i finished making the tiramisu