Christmas dessert: tiramisu, the classic Italian dessert.
Ingredients: 500 grams of mascarpone cream cheese, 5 egg yolks, 100 grams of sugar, 2 cups or so of very strong espresso coffee, 2 good sloshes of rum and 1 and a half package of lady fingers (175 grams a package), and cocoa powder. Start by making the coffee, when it is ready, pour it in a bowl to cool. When cooled, add rum to taste. Lots of recipes use amaretto or other strong liqueurs, which I find too strong and bitter - I have found that rum serves best with this dessert, because it gives a nice round kick of alcohol to the tiramisu without disturbing the overall taste. Add like half a cup of rum to the 2 cups of coffee. In a au-bain-marie (a bowl on a pan of hot water) mix the 5 egg yolks with 100 grams of sugar. Beat with a whisk until creamy. Don't stop whisking or the mixture might become scrambled eggs to the side of the pan. This might take 10 minutes or so, take it easy. When it has become custardy and lovely, take it off the heat and let cool. In a large bowl, loosen up the mascarpone cream. This is heavy duty work believe me. Add the egg mixture until completely smooth. Now, some recipes whip the egg whites and fold it in, I do not. I have checked some books and so on, but half of the recipes have egg whites, the other half has not. I am not sure, but it'll do without the egg whites.
Now, dip two of the lady fingers into the coffee-rum mixture. Wait a few seconds: the lady fingers suck up the coffee, but don't keep them there too long for then they soften and fall apart. Take them out and put them in a low dish, like a lasagna dish. The amounts are enough for 2 layers. Make one layer, then add a 2-centimeter layer of mascarpone-egg-mixture. Smooth it up and sprinkle cocoa powder over the top. Then make the second layer, put the lady fingers neatly together, then finish with the second layer of mascarpone-egg-mixture. End with a sprinling of cocoa on top, or use grated chocolate for extra effect. This should be enough for 10 people after a big dinner, however, you can double the recipe and it will be finished too, believe me. Make it one day beforehand so the flavours mix. Even better after two days, although probably there's nothing left by then.
Ingredients: 500 grams of mascarpone cream cheese, 5 egg yolks, 100 grams of sugar, 2 cups or so of very strong espresso coffee, 2 good sloshes of rum and 1 and a half package of lady fingers (175 grams a package), and cocoa powder. Start by making the coffee, when it is ready, pour it in a bowl to cool. When cooled, add rum to taste. Lots of recipes use amaretto or other strong liqueurs, which I find too strong and bitter - I have found that rum serves best with this dessert, because it gives a nice round kick of alcohol to the tiramisu without disturbing the overall taste. Add like half a cup of rum to the 2 cups of coffee. In a au-bain-marie (a bowl on a pan of hot water) mix the 5 egg yolks with 100 grams of sugar. Beat with a whisk until creamy. Don't stop whisking or the mixture might become scrambled eggs to the side of the pan. This might take 10 minutes or so, take it easy. When it has become custardy and lovely, take it off the heat and let cool. In a large bowl, loosen up the mascarpone cream. This is heavy duty work believe me. Add the egg mixture until completely smooth. Now, some recipes whip the egg whites and fold it in, I do not. I have checked some books and so on, but half of the recipes have egg whites, the other half has not. I am not sure, but it'll do without the egg whites.
Now, dip two of the lady fingers into the coffee-rum mixture. Wait a few seconds: the lady fingers suck up the coffee, but don't keep them there too long for then they soften and fall apart. Take them out and put them in a low dish, like a lasagna dish. The amounts are enough for 2 layers. Make one layer, then add a 2-centimeter layer of mascarpone-egg-mixture. Smooth it up and sprinkle cocoa powder over the top. Then make the second layer, put the lady fingers neatly together, then finish with the second layer of mascarpone-egg-mixture. End with a sprinling of cocoa on top, or use grated chocolate for extra effect. This should be enough for 10 people after a big dinner, however, you can double the recipe and it will be finished too, believe me. Make it one day beforehand so the flavours mix. Even better after two days, although probably there's nothing left by then.
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