As I previously mentioned Italian cuisine was my favorite and this entree' was indeed Italian. Its components consist of ingredients I myself didn't like, but why is this such a favorite to me one may ask and why has it become a favorite? Is it the decadence of the mascarpone custard, the richness of the cocoa sugar, or the alertness of the ladyfingers? No. It is the awakening feel of the espresso coffee. Tiramisu is what it's called and coffee is the overwhelming taste.
Tiramisu is an italian dessert. The word Tiramisu in Italian means "carry me up". It is also known as Tuscan Trifle. The dessert has been traced back to the 17th century and it use to be called "zuppa del duca" which means the dukes soup since it was originally made for the duke on his visits to Sienna in Italy. He then brought the recipe back to Florence. By the 19th century the dessert was a favorite amongst English intellectuals.
But wait, which ingredient did it consist of that I myself was not a favorite of? Coffee. The overbearing taste and the main ingredient I was not a fan of. To someone who is a regular of coffee may agree Tiramisu is wonderful and such a great dish, but why is this to a nondrinker of coffee? One may call it a fundamental attribution error. They may be right. The answer is unknown and it is unknown to me why I'm attracted at heart to this Tiramisu. I do encourage you to try it and you may understand exactly where I stand. The Tiramisu is that good.
Ingredients:
1/4 cup strong brewed coffee, at room temperature
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pound moscarpone cheese
2 tablespoons rum
2 (3 ounce) packages ladyfingers cookies
1 tablespoon unsweetened cocoa powder
Preparation:
Tiramisu is an italian dessert. The word Tiramisu in Italian means "carry me up". It is also known as Tuscan Trifle. The dessert has been traced back to the 17th century and it use to be called "zuppa del duca" which means the dukes soup since it was originally made for the duke on his visits to Sienna in Italy. He then brought the recipe back to Florence. By the 19th century the dessert was a favorite amongst English intellectuals.
But wait, which ingredient did it consist of that I myself was not a favorite of? Coffee. The overbearing taste and the main ingredient I was not a fan of. To someone who is a regular of coffee may agree Tiramisu is wonderful and such a great dish, but why is this to a nondrinker of coffee? One may call it a fundamental attribution error. They may be right. The answer is unknown and it is unknown to me why I'm attracted at heart to this Tiramisu. I do encourage you to try it and you may understand exactly where I stand. The Tiramisu is that good.
Ingredients:
1/4 cup strong brewed coffee, at room temperature
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pound moscarpone cheese
2 tablespoons rum
2 (3 ounce) packages ladyfingers cookies
1 tablespoon unsweetened cocoa powder
Preparation:
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.