It has been awhile since I posted last here. A lot has happened in the past month. For starters, I finally found a new job after being off the market for about a year. So far, it’s going really well. One of the best things about it is that my commute is less than 20 minutes each way, all highway, which beats the 45 minute stop-and-go commute I had going in toward the city at the last place. I have gained an extra hour in my day, which is so great!
Secondly, I spent a week in Italy earlier this month. It was absolutely beautiful — more than I had expected. I visited the Amalfi Coast, including the island of Capri as well as Pompeii and Mt. Vesuvius. During my time in Italy, our group took a cooking class in Sorrento, which was amazing.
The food that we cooked was nothing out of the ordinary, but I think the quality and freshness of the ingredients really lent a lot to the final outcome of our meal. Also, I received a lot of helpful advice on how to deal with and correct mistakes that may happen when cooking or baking. I will be posting the various recipes we made here, with all measurements converted.
I’m going to start with the best thing first…forget saving it for last….tiramisu! It seems that we all loved tiramisu so much that we had it for dessert pretty much every other night (including tiramisu-flavored gelato). However, the one that we made in the class was hands-down the best of the week — because it was freshly made.
Tiramisu is a very simple Italian trifle-like dessert that takes ladyfingers that have been soaked in coffee, and layers them with a rich custard. A simple search online will give you not only a basic recipe but millions of variations using different ingredients. We each made a basic tiramisu in individual dishes, but the recipe below is for approximately 6-8 people.
- 5 eggs yolks
- 1 cup sugar
- 2 tablespoons dark rum
- 2 1/2 cups mascarpone cheese
- 8 oz whipping cream
- 14 0z (400 g) package of Savoiardi biscuits (lady fingers)
- Unsweetened coffee
- Cocoa powder
- Chocolate shavings, optional
Whip the cream until soft peaks form.
In a separate bowl, whisk the egg yolks and sugar until light and fluffy in consistency. Add the mascarpone and a little bit of the rum. Gently fold in the two mixtures along with the whipped cream.
Soak the lady fingers in the coffee — in and out, not too long in the coffee.
Depending on the serving bowl chosen (whether one large or several small), place a layer of ladyfingers on the bottom. Pour half of the cream mixture over the ladyfingers and repeat with one more layer, finishing with a layer of cream.
DP Note #1: The bottom layer of lady fingers should be lightly soaked in the coffee, but the second layer should soak for longer.
Dust heavily with cocoa powder.
Refrigerate until ready to serve.
DP Note #2: You can add good-quality-chocolate flakes to the cream mixture if you’re a chocoholic.