How’s it going? I hope you are all doing well. I have not disappeared on you, and although some of you are probably thinking I should, you’re not quite that lucky. I just have been extra busy lately. It’s funny because I thought that once I was settled into my new home, I would finally have more time, but in reality, it’s just been the opposite. I have been running around like a chicken with my head cut off…which by the way, I heard a story on Snap Judgement the other day about this headless chicken named Mike, who ran around for a while and was in a circus because he was beheaded and survived (read it here)…crazy, I say!
Anyway, as I was saying, I have been busy, but good busy. I have really just been trying mostly to enjoy life and actually have a life outside of work. I have been trying to spend more time with friends and doing things I enjoy, which involves spending a lot more time outdoors. The weather has been gorgeous lately and being cooped up in my kitchen has been hard. I just want to go outside and play!
A couple of weeks ago, I did just that. I spent a whole day with my best friend Rudy and his girl Steph, and we rode our bikes from morning until evening and made multiple stops at restaurants and breweries around town. It was so much fun! I have to say, May is off to a great start!
Speaking of Steph, I promised her that I would make tiramisù for her because it was her mom’s favorite dessert. Truth be told, I do love tiramisù, but I get lazy making it so I have learned an easy way to make it, a mousse version. I mean, it has all the components of a good tiramisù, so really, it’s a win! This recipe was adapted from this Martha Stewart recipe.
photos by Maria Kennedy
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8 large eggs, separated
1 pound mascarpone cheese, room temperature
1 cup + 1 tablespoon granulated sugar
2 tablespoons plus 2 teaspoons dark rum
1 package lady fingers
1 ½ cups brewed espresso, cooled
1 ½ cups heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
Quality dark chocolate for garnish
- In a large mixing bowl, whisk the egg yolks and mascarpone cheese together until smooth. Add 1 cup of the granulated and whisk until completely dissolved. Set the bowl aside.
- In a food processor, pulse the lady fingers until they turn into oatmeal sized crumbs.
- In another mixing bowl, add the egg whites and 1 tablespoon granulated sugar and beat until soft peaks form, and then fold into the mascarpone mixture and set aside.
- In a separate mixing bowl, whip the heavy cream, the confectioner’s sugar and vanilla until it forms a soft peak. Fold half the whipped cream into the mascarpone mixture and set the other half aside.
- Combine the espresso and dark rum together. Add a layer of the lady finger crumbs at the bottom of a truffle dish or drinking glasses (for individual servings). Pour some of the coffee mixture onto the crumbs, then layer with the mascarpone and then some of the left over whip cream. Repeat the layers and then chill for at least 2 hours, but it is better if made the day before serving.
- Shave some dark chocolate on top before serving.
1 pound mascarpone cheese
Quality dark chocolate
1 package lady fingers