Tiramisu

My grandmother loved tiramisu and always made one when she was expecting a house full of guests for the holidays. It is one of my favorites, too, and it is especially nice to have on hand this time of year — it can be made ahead and tucked in the fridge, and it feeds a crowd. Recipe is below.

I hope all is well, Everyone.

How to Make Tiramisu, Step by Step:

Gather your ingredients:

You’ll start by cooking egg yolks and sugar in a double boiler for roughly 5 minutes or until the mixture becomes ribbony in texture and is warm to the touch.

Let it cool briefly, then stir in mascarpone.

In a separate bowl, beat heavy cream until it holds stiff peaks. Then fold it into the mascarpone-egg-sugar mixture.

Time to assemble stir brandy or rum into brewed espresso (or instant espresso + hot water). Brush the mixture over a layer of lady fingers in a 9×13-inch pan. Top with half of the mascarpone-heavy cream-egg mixture. Repeat with another layer of lady fingers and the remaining cream mixture.

Shave chocolate over the top; then store in the fridge for at least 12 hours before serving.

Remove and serve.

Heaven!

Description

Notes: This tiramisu recipe calls for soft lady fingers (versus hard), which are often found in the bakery sections of grocery stores. Some grocery stores stock them in the freezer, so be sure to ask someone if you can’t find them. Typically, packages contain 12 whole lady fingers split in half, so 24 total halves. You need three of these packages for this recipe.

Also, if you want to be really picky about ingredients, here are two more suggestions: superfine sugar and imported Italian mascarpone (which is typically sold in small tubs—you will need two of these tubs, which will leave you with some leftover). Don’t worry, however, if you can’t find or don’t feel like seeking out these ingredients.

Finally, instead of purchasing a jar of instant espresso that might sit around for an entire year after opening, just go to your favorite coffee shop and order and a few shots of espresso or a cup of strong coffee. You need about 2/3 cups liquid total. Obviously, if you have an espresso machine, brew a few shots and add enough hot water to bring the total volume to 2/3 cup.

1 3/4 cups ( 430 g ) heavy cream 6 egg yolks 1 1/4 cups ( 250 g ) sugar (superfine is ideal) 3 packages soft lady fingers, see notes above 1 1/4 cups ( 310 g ) mascarpone 1 1/2 teaspoons vanilla extract

2 to 4 teaspoons brandy or rum 2 teaspoons instant espresso powder, see notes above 2/3 cup hot water

A bar of chocolate (semi-sweet or your favorite bar of dark chocolate) for shaving/garnishing

1. With a stand mixer or hand-held mixer, beat cream until stiff. Transfer to a small bowl and stick in the fridge. Wipe mixing bowl and beaters clean with a paper towel or dish towel. (No need to fully wash.)
2. In the same bowl, beat egg yolks until thick, about 2 minutes on medium-high to high speed. Add sugar and beat until thick and pale, another 2 minutes at the same speed.
3. Fill a wide-mouthed pot with water about half or two-thirds full. Bring to a boil. Set mixing bowl filled with egg yolk-sugar mixture over top. Reduce heat to medium-high or medium or so that the water is just gently simmering (or less than simmering) below the bottom of the bowl. Stir the egg yolk-sugar mixture with a heat-proof spatula or wooden spoon for five minutes. Transfer mixture to a large mixing bowl.
4. Prepare brandy-espresso brushing mixture: If you are using instant espresso, stir the 2/3 cup boiling (or hot) water into the espresso powder. Stir in brandy or rum to taste. (Note: If serving to children, 2 teaspoons is recommended; if not, add booze to taste.) If using hot coffee or espresso, brew enough to yield 2/3 cup. Stir in alcohol to taste.
5. Line the bottom of a 9×13-inch baking dish (glass, Pyrex or ceramic (versus metal) is ideal) with one layer of lady finger halves, cut side facing up. Brush each with the espresso-alcohol mixture. Be generous with the saturation.
6. Using a whisk or spatula, stir the mascarpone and vanilla into the slightly cooled egg yolk-sugar mixture. Try to whisk out any lumps, but don’t worry if a few remain. Fold in whipped cream until blended.
7. Pour half of the cream mixture over the first layer of lady fingers. Even cream out with a spatula (an offset spatula is ideal for this). Top with another layer of lady fingers. (You will likely have a few lady fingers leftover.) Brush each with the espresso-alcohol mixture again being generous with the saturation. Top with the remaining cream, spreading it out to form an even layer.
8. Using a vegetable peeler, shave chocolate over the top of the entire dish. Cover dish with plastic wrap and chill in fridge for at least 4 hours before serving. Can be prepared 2 to 3 days in advance. If necessary, shave more chocolate over top before serving.

• Prep Time: 1 hour
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian, American

Description

Notes: This tiramisu recipe calls for soft lady fingers (versus hard), which are often found in the bakery sections of grocery stores. Some grocery stores stock them in the freezer, so be sure to ask someone if you can’t find them. Typically, packages contain 12 whole lady fingers split in half, so 24 total halves. You need three of these packages for this recipe.

Also, if you want to be really picky about ingredients, here are two more suggestions: superfine sugar and imported Italian mascarpone (which is typically sold in small tubs—you will need two of these tubs, which will leave you with some leftover). Don’t worry, however, if you can’t find or don’t feel like seeking out these ingredients.

Finally, instead of purchasing a jar of instant espresso that might sit around for an entire year after opening, just go to your favorite coffee shop and order and a few shots of espresso or a cup of strong coffee. You need about 2/3 cups liquid total. Obviously, if you have an espresso machine, brew a few shots and add enough hot water to bring the total volume to 2/3 cup.

1 3/4 cups ( 430 g ) heavy cream 6 egg yolks 1 1/4 cups ( 250 g ) sugar (superfine is ideal) 3 packages soft lady fingers, see notes above 1 1/4 cups ( 310 g ) mascarpone 1 1/2 teaspoons vanilla extract

2 to 4 teaspoons brandy or rum 2 teaspoons instant espresso powder, see notes above 2/3 cup hot water

A bar of chocolate (semi-sweet or your favorite bar of dark chocolate) for shaving/garnishing

1. With a stand mixer or hand-held mixer, beat cream until stiff. Transfer to a small bowl and stick in the fridge. Wipe mixing bowl and beaters clean with a paper towel or dish towel. (No need to fully wash.)
2. In the same bowl, beat egg yolks until thick, about 2 minutes on medium-high to high speed. Add sugar and beat until thick and pale, another 2 minutes at the same speed.
3. Fill a wide-mouthed pot with water about half or two-thirds full. Bring to a boil. Set mixing bowl filled with egg yolk-sugar mixture over top. Reduce heat to medium-high or medium or so that the water is just gently simmering (or less than simmering) below the bottom of the bowl. Stir the egg yolk-sugar mixture with a heat-proof spatula or wooden spoon for five minutes. Transfer mixture to a large mixing bowl.
4. Prepare brandy-espresso brushing mixture: If you are using instant espresso, stir the 2/3 cup boiling (or hot) water into the espresso powder. Stir in brandy or rum to taste. (Note: If serving to children, 2 teaspoons is recommended; if not, add booze to taste.) If using hot coffee or espresso, brew enough to yield 2/3 cup. Stir in alcohol to taste.
5. Line the bottom of a 9×13-inch baking dish (glass, Pyrex or ceramic (versus metal) is ideal) with one layer of lady finger halves, cut side facing up. Brush each with the espresso-alcohol mixture. Be generous with the saturation.
6. Using a whisk or spatula, stir the mascarpone and vanilla into the slightly cooled egg yolk-sugar mixture. Try to whisk out any lumps, but don’t worry if a few remain. Fold in whipped cream until blended.
7. Pour half of the cream mixture over the first layer of lady fingers. Even cream out with a spatula (an offset spatula is ideal for this). Top with another layer of lady fingers. (You will likely have a few lady fingers leftover.) Brush each with the espresso-alcohol mixture again being generous with the saturation. Top with the remaining cream, spreading it out to form an even layer.
8. Using a vegetable peeler, shave chocolate over the top of the entire dish. Cover dish with plastic wrap and chill in fridge for at least 4 hours before serving. Can be prepared 2 to 3 days in advance. If necessary, shave more chocolate over top before serving.

• Prep Time: 1 hour
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian, American

Find it online : https://alexandracooks.com/2013/12/04/tiramisu-guest-post-on-cup-of-jo/

1. Something homemade: Toasted Muesli

Since discovering toasted muesli this past summer, I can’t get enough of it — seriously, we make double batches of it twice a week. Its virtues are countless — healthy, whole grain, full of fiber, gluten free, easy to make, delicious, delicious, delicious — and I can’t introduce enough people to it.

If you are interested in printing these labels at home, these are the two sets of Avery stickers I ordered:

Circular: Avery, 2.5″ diameter, White Rectangular: Avery, 3″x3.75″, Ivory

off white blue blue & off white rectangular

Two other foods I love giving as gifts this time of year are rosemary shortbread and orange and ricotta pound cake . This pinboard has more ideas, too.

2. The Baking Steel

Many of you know that I love my Baking Steel and contribute every month over on the Baking Steel blog, and so I will keep this brief. In sum, I believe that to start making really good pizza at home, you need three things:

1. The Baking Steel , discussed in more depth here .

2. The Jim Lahey pizza dough recipe (or his book: My Pizza ). Once you make the Lahey dough, which is a bit wet and sticky, a few times, working with it becomes second nature. No pizza dough comes together faster — it takes five minutes to mix up — and while it does require a long, slow rise, the timing is quite forgiving. I have baked the pizza anywhere from 10 hours to 18 hours after mixing.

3. Tipo 00 flour .

Made on the Steel: Margherita Pizza , Za’atar Flatbread , Arugula & Prosciutto, Apple Galette, Summer Squash & Ricotta, Grapes & Rosemary:

I love my Baking Steel storage sleeve, too:

And this cherry chunk cutting board:

And this flour :

3. Barney Butter

Before my children started attending school a few days a week, they obtained 95% (or something like that) of their calories from peanut butter. Peanut butter, of course, is a no-no at school, and unfortunately other nut butters just don’t cut it for them.

Last week while visiting my sister, who has a son with a peanut allergy, I learned about Barney Butter , an almond butter that magically looks and tastes like peanut butter and, most importantly, fools the little beings I am packing lunches for. Moreover, it is made in a peanut-free facility, which means the children are allowed to bring it to school.

Now, what sorts of weird and wonderful ingredients are packed into Barney Butter to make it spread and taste so deliciously? Mostly good things: dry roasted almonds, evaporated cane juice ( sugar , I know, but that I can handle), palm fruit oil (not to be confused with palm kernel oil ), sea salt. I found Barney Butter at my local grocery store, but you can order it online as well.

4. Pie Box or Cake Box or anything from Food52’s Provisions

I love my pie box. With or without a pie in it, I just like staring at it, and I think it makes such a fun gift.

You can buy the PieBox and CakeBox in various places, but you might have fun poking around Provisions , the kitchen and home shop created by the beautiful food website, Food52 . Santa, I would like one of everything but especially one of these .

5. Boxwood Linen Bib Apron

If you own Canal House Cooks Every Day , you may have unknowingly read about Boxwood Linen aprons on page 180 and coveted one ever since. For the cook who has everything, one of these beauties might be a nice addition to his/her kitchen.

6. Vanilla Bean Paste

The same friend who introduced me to the Negroni this past summer also introduced me to this vanilla bean paste , something she had read about in Thomas Keller’s Bouchon Bakery . What can I say, she has impeccable taste. Vanilla bean paste behaves like a vanilla bean, scattering seeds throughout whatever batter it is mixed into, and imparts a wonderful flavor, too.

6. Lifefactory Bottle

I still absolutely love my Lifefactory glass bottle . I have been sipping tea in it all fall.

7. For the Do-it-yourselfer: A Cheese-Making Kit

I have had this cheese-making kit in my fridge for about a month now, and I cannot wait to get started on making mozzarella, burrata — yes, burrata! — monterey jack, feta, chèvre, cultured butter, and so much more. I will be sure to report back when I do. Perhaps you might want to order one, too? And we could exchange notes?

8. Julia Child Notecards/Holiday Cards

As always, the Julia Child Cards (now available for sale individually) and the Julia Child Holiday Cards (this one and this one) are for sale here.

(Update: Cards are not available at this time … apologies!!)

9. Pearl Sugar, Parchment Paper and a Few Other Things:

Just a few things I love: IndriVanilla Beans, Temecula Olive Oil , Lake Champlain Chocolates cocoa and chocolate, Alfetra Pasta, Fair Trade treats , peelers , parchment paper sold in sheets , pearl sugar , Catamount Flameware measuring cup .

Parchment Paper:

10. Your Favorite Tea Towels Repurposed:

You know those 79 cent Ikea tea towels everyone loves so much? With a few simple stitches, they can be transformed into countless things: napkins, coasters, placemats, bread bags, wine sleeves, to name a few.

Sometimes Anthropologie has fantastic sales on their linens:

11. Vintage Pyrex Bowls and SAF & Red Star Yeast

So, this fall I picked up a Pyrex #441 bowl at a nearby flea market. It soon became my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. The more I researched the bowl, I discovered it belonged to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I found for sale/auction on Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex.

I have two extra #441 bowls that I would like to give to two of you along with bulk packages of my favorite yeast: Red Star Active Dry and SAF Instant. I have used both of these yeasts for ages, but yesterday I contacted Red Star Yeast to get a little more information on when it’s best to use one or the other. In our brief email exchange, I learned that instant and active dry yeast can be use interchangeably, but that instant yeast is not recommended for refrigerated doughs that would be kept longer than 48 hours. Red Star also recommends using active dry yeast when baking gluten-free doughs, however, many people have had success using both active dry and instant yeast. More information can be found on their website.

Update: The Giveaway is now closed. Alex and Prashanti are the winners.

A few more ideas can be found on last year’s gift guide . And this pinboard , dedicated to homemade food-related gifts, might be helpful, too. Happy cooking and shopping, Everyone!