First off, I’m glad to be back. I made this recipe days ago, and I’ve been waiting to post this ever since I made it. I’m sure you’ll enjoy it,
I DEFINATELY DID!
GET THIS BOOK!
Thirdly, here is the recipe. I did make some changes, but only minor ones:
1 cup of hot espresso or strongly brewed coffee
3 tablespoons of brandy
2 tablespoons of sugar, as well as 1/2 cup of sugar
24 Italian lady fingers 1/2 cup of milk
1 cup (16 to 17 1/2 oz.) mascarpone cheese
3/4 cup heavy whipping cream
There is a garnish of chocolate curls. They make an excellent edition, so you should use them:
6 oz. semisweet chocolate
2 table spoons of vegetable shortening
First for the
1. In a large bowl, stir coffee, brandy, and 2 tablespoons of sugar until sugar has dissolved. (I re-wrote the following part, so be sure to read it carefully to make sure you understand what the heck I’m talking about): Place several lady fingers in at a time into the coffee mix. once they’ve soaked through completely, probably about 5 seconds time, take them out. They break apart easily, so be careful. place the “mush” at the bottom of a large square dish (the book says 8 inch baking dish, but I have no Idea if that’s the size I used). Keep repeating this proses until there are 12 lady fingers worth of mush at the bottom of the dish. Flatten the mixture out into a single even layer of mush (I hope you can figure out what I meant).
2. In large bowl stir milk and remaining 1/2 cups of sugar until sugar has dissolved. Then stir in Mascarpone cheese until evenly blended.
3. In a small bowl, with mixer at high speed, beat cream until soft peaks form. Gently fold then stir cream into Mascarpone mixture. Spread half of this mixture onto the ladyfinger mush.
4. Now, repeat the ladyfingers step with the remaining 12, then place onto the mascarpone mixture. Then, place the remaining mascarpone mixture on top of that. Dust this lightly with the cocoa, and proceed to the chocolate curls.
1. In a heavy sauce pan, heat chocolate chips and vegetable shortening over low heat, stirring frequently until melted and smooth.
2. Pour chocolate mixture into a small foil lined bowl, and refrigerate until chocolate has set, about 2 hours.
3. (I obviously re-wrote this part) Use a peeler, and peel the chocolate into curls.
IF YOUR TIRAMISU LOOKS ANYTHING LIKE THIS, YOU DID A GOOD JOB: