Tiramisu – The stuff of legend

Oh it’s amazing. It’s the best thing I’ve ever made. Itsq. I’d elaborate, but mere words can’t describe it. I think I’ll just share the recipe, and let you see for yourself.

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!

Secondly, it’s from my trusty recipe book IMG_4463, and it still has yet to fail me. If you enjoy baking as much as I do,

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

Unsweetened cocoa

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

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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.

—–

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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:

IMG_5648 (2)

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A delicious dessert that will make you want to go camping now!

Hello! I’d like to take the time to quickly say that I’m taking a short break from Deutche today and tomorrow, maybe more… anyway, now that school’s started, I’m starting to take it again, so soon you may not be able to understand a word I say. Anyway, about 3 weeks ago, I went on a long camping trip. There are still two posts (including this one) in which I need to bring up that camping trip. I will explain this post by quoting the title: “A delicious dessert that will make you want to go camping now!”

IMG_4846

This is a very basic recipe, from: Capture and It’s really only possible to do over a campfire, if you follow my instructions, instead of the recipe itself (mine are better, especially if you have a campfire).

Ingredients:

8 cups Chex cereal (any kind)

1 cup (6 ounces) semi-sweet chocolate chips, melted

1/2 cup smooth peanut butter nutella, melted

1/4 cup butter , melted

1 -2 teaspoon vanilla

1 1/2 cups  confectioners sugar

Before I go on, I’ll explain about the smooth peanut butter nutella. My mother and I both hate peanut butter, so we felt compelled to change it (without my fathers peanut-butter-loving permission). If you like peanut butter, though, you can use peanut butter, and I’m sure it’ll taste just as good. But, if you don’t (and you use nutella), I recommend going easy on the confectioners sugar. I don’t mean that you shouldn’t add 1 1/2 cups  confectioners sugar (as the recipe suggests), I just mean that you shouldn’t add extra, since nutella is sweeter than peanut butter, and it will taste really sweet if you add too much. And if you want, I recommend adding a pinch of salt to the nutella, to give it a sea-salt-caramel sort of taste.

step 1:

Measure cereal in large bowl.

my Thoughts:

It doesn’t matter if it’s perfectly measured, as long as you don’t use more

step 2:

Set aside.

my thoughts:

(No comment)

step 3:

Microwave chocolate chips, peanut butter nutella, and butter for 1 minute on high.

my thoughts:

Microwave?!! No!!! Add the ingredients into a large bowl, and set over the campfire.

step 4:

Stir.

my thoughts:

Stir them wile they are on the fire, or else they will cool off, and it will be harder to blend them.

step 5:

Cook for 30 seconds longer or until smooth.

my thoughts:

This step isn’t really important.

step 6:

Add vanilla to mixture.

my thoughts:

(no comment)

step 7:

Pour mixture over cereal, stirring until coated.

my thoughts:

The cereal is really easy to break, and it doesn’t look as perfect if it breaks, so I recommend

using your hands (and washing them first, If you want happy guests)

step 8:

Pour mixture into Ziploc bag and add confectioners sugar.

my thoughts:

Large Ziploc bag.

step 9:

Shake until well coated.

my thoughts:

(no comment)

step 10:

Spread on waxed paper to cool.

my thoughts:

This step is really not important.

step 11:

Store in Ziploc bags or large sealed bowl.

my thoughts:

This step is only important if you don’t plan to eat it right away. But it’s much better if you eat it

immediately, so if you want to enjoy it, you should ignore this step.

Well, now you can go camping with a delicious dessert that everyone will love, even the people who like peanut butter!