Tiramisu

Lovely Lily and I had a fabulous time making these Tiramisu cups.  I also made a large one - the kind you cut into squares... but the individuals ones are great for portion control!  For this recipe, I took a little creative license to do things my way - because that is the beauty of cooking at home.  For example, the traditional recipe calls for cold espresso; but who just happens to have that around the house?!  Not me.  So I made a small pot of triple strength coffee and chilled it.  It also calls for coffee flavored liqueur... I used amaretto instead.  The bottom line is, do it YOUR way, have fun, and enjoy your food.  You don't have to take it so seriously that you can't substitute something you prefer.

Click here for Printable Recipe 

Ingredients:

• 6 egg yolks
• 1 cup granulated sugar
• 1/4 tsp vanilla 
• I prefer the clear Mexican vanilla
• 2 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream 
• 3 (12oz) packages Italian Lady Fingers 
• probably less if you are just making one large dish
• 1/2 cup cold triple strength strong coffee
• 1/4 cup amaretto (optional)
• 2 -3 Tbsp cocoa powder for dusting
• Optional garnish
• fresh strawberries
• sliced almonds

Step-by-step:

Start by making the sabayon, the only "technical" part of the recipe.  This is just a sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick (although we will use vanilla, not wine).  Stay with me here!  We'll walk through it together.  After this, it's all just layering and fluffy stuff.  :)

Combine the egg yolks and sugar in the top of a double boiler.  So let's do a poor-man double boiler with a pan set over a pot of simmering water.  

6 egg yolks.  (Save your egg whites in the fridge to make something else.)

Set over water.  Maybe a couple of inches worth.

1 cup granulated sugar

Now start heating up the water.  After the water comes up to a boil, reduce it to low, and cook the egg mixture for about 5 minutes, stirring constantly.  You will notice that it turns from a mustard yellow color to a very pale yellow color, and will be thicker with more volume.  This is what we want.  

 See the color and texture change?

The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.  Note - Don't let the sabayon get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking.  Remove from the heat, and whisk in the vanilla.    

1/4 tsp vanilla

Add the mascarpone to the sabayon, and stir to combine.  Set it aside in the fridge while we work on the rest.  

2 cups mascarpone cheese

In a cold bowl, whip the heavy cream until you get stiff peaks. 

1 3/4 cup heavy whipping cream in a CHILLED BOWL. 

Gently fold the whipped cream into the mascarpone/saybayon mixture, and then set this aside.  This is our yummy filling!

Now put it together!  
Into your dish, regardless of if you are doing it individually or in a large dish, set down a layer of ladyfingers.   This is where Lily started taking over the kitchen!

Most recipes have you dip the ladyfingers into the coffee/espresso really quickly, but if you linger too long, they fall apart.  Let's circumvent that by using a different technique.  Make the layer of ladyfingers, "paint" them with the amaretto, then drizzle the coffee over them.

1/4 - 1/2 cup amaretto.  Didn't truly measure that. 

Painting the cookies with the amaretto.

Drizzle the coffee over the cookies.  About 1 Tbsp each.

Layer some of the mascarpone filling over the lady fingers, then repeat the layers.  You want to end up with the filling on top.

About 1 rounded Tbsp each layer - if using a dessert cup. 

For the individual portions, I arranged the ladyfingers around the edges of the dessert cup after the first layer.  "Stick" them down into the cream.

I was only allowed to do one.  Lily claimed the others.

 

For the inside layers, she broke them into pieces.  For a large dish of tiramisu, this won't be necessary.

Now repeat the process - cookies, amaretto, coffee, cream filling... Repeat.... 

cookies

amaretto

coffee

Here she is painting the insides of the ladyfinger cookies with the amaretto to give them more moisture and more flavor.  You could also paint the insides with the coffee instead.  Its yours!

cream

another layer....

After the top layer of filling, dust the top of the dessert with cocoa powder.

 

These need to be refrigerated for several hours now - preferably overnight.  I garnished them with fresh strawberries, and a few sliced almonds to mirror the amaretto on the inside. 

 

Method:

Start by making the sabayon, the only "technical" part of the recipe.  This is just a sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick (although we will use vanilla, not wine).  Stay with me here!  We'll walk through it together.  After this, it's all just layering and fluffy stuff.  :)

Combine the egg yolks and sugar in the top of a double boiler.  So let's do a poor-man double boiler with a pan set over a pot of simmering water.  After the water comes up to a boil, reduce it to low, and cook the egg mixture for about 5 minutes, stirring constantly.   You will notice that it turns from a mustard yellow color to a very pale yellow color, and will be thicker with more volume.  This is what we want.  The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.  Note - Don't let the sabayon get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking.  Remove from the heat, and whisk in the vanilla.    

Add the mascarpone to the sabayon, and stir to combine.  Set it aside in the fridge while we work on the rest.  In a cold bowl, whip the heavy cream until you get stiff peaks.  Gently fold the whipped cream into the mascarpone/saybayon mixture, and then set this aside.  This is our yummy filling!

Now put it together!  Into your dish, regardless of if you are doing it individually or in a large dish, set down a layer of ladyfingers.  Most recipes have you dip the ladyfingers into the coffee/espresso really quickly, but if you linger too long, they fall apart.  Let's circumvent that by using a different technique.  Make the layer of ladyfingers, "paint" them with the amaretto, then drizzle the coffee over them.  Layer some of the mascarpone filling over the lady fingers, then repeat the layers.  You want to end up with the filling on top.  If you are making them individually, I arranged the ladyfingers around the edges of the dessert cup after the first layer.  After the top layer of filling, dust the top of the dessert with cocoa powder.  These need to be refrigerated for several hours now - preferably overnight.  I garnished them with fresh strawberries, and a few sliced almonds to mirror the amaretto on the inside.

The boring "regular" way - 

Ladyfingers, cream filling.  Darn it!  I forgot the amaretto and coffee on this first layer!

Repeat... ladyfingers, AMARETTO!

Coffee....

Cream filling....

Keep layering as many times as you wish.  (at least two layers of ladyfingers)  End up with the mascarpone cream on top.

Cream filling top

Finally... the cocoa at the very top!

Cocoa powder

Now refrigerate until you are ready to serve.  Garnish, and enjoy! 

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And if your are looking for more great recipes with detailed photo instructions, please hop over to my Recipe Index.  Here are a few more recipes to pique your interest:

Roasted Vegetable Chicken Pot Pie

Butter Pecan Sweet Potatoes

Roasted Red Pepper and Basil Pesto Penne

Rosemary Black Pepper No-Knead Artisan Bread

Mongolian Beef

Take it from me, make more of this than you think you will need!  Each time I've made this, I ended up with more folks at my house than I originally started with.  It's like some strange math equation that I just can't quite grasp.  Who knew that the smell would extend past your house, into the neighborhood, and bring teenagers to the table?  Even some that don't belong to you!  

Asian food may seem mysterious, but it's easy to make.  Chop, drop, sizzle and stir!  I'll take you through it step-by-step.  We will end up with a silky sauce that has an awesome balance of sweet, sour, tangy and just a tad bit of heat.

Click here for Printable Recipe
 

Ingredients:

• 1 pound beef flank steak
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 1 tsp sesame oil
• 3 Tbsp corn starch
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 2 Tbsp rice wine vinegar
• 1/3 cup brown sugar
• 1 tsp sriracha sauce
• 1/2 cup water
• handful of snow peas
• 4 green onions
• serve over Jasmine rice

Step-by-step:

Here's the game plan.  Prep everything, then put on the rice, then start cooking.  Slice the flank steak across the grain, with your knife at an angle (not straight down).  This exposes more of the meat and together, results in a more tender "cut."  It may help if you put the meat in the freezer about 10 minutes to firm it up. 

Beef flank steak, cut across the grain, at an angle.

To the sliced beef, add the soy sauce, hoisin sauce, sesame oil, and cornstarch.

1/2 cup soy sauce

1/4 cup hoisin sauce

1 tsp sesame oil

2 Tbsp corn starch

Now stir it all up!

It won't be very pretty after this,  but trust me here.  Marinate all of this together at room temperature for around 30 minutes.

You should probably go ahead and get the Jasmine rice going now.

Jasmine Rice

Next, prep the veggies... Peel and mince the garlic and ginger.  Chop the green onions.  And then dig everything else of the fridge.     

Mince the garlic - 1 Tbsp minced garlic (the number of cloves will depend on their size.)

Peel and mince the ginger.  1 Tbsp minced ginger.  It peels easiest with the edge of a spoon!

and about 4 green onions, cut into about 2" pieces.

Now let's cook!  Get the oil in the wok really hot first.  Yes, of course you can use a regular pan if you don't have a wok.

Maybe 1 - 2 Tbsp canola oil.  It's what I had on hand.

Add the beef strips (I sort of drained them a little first).   See them sizzling?  That's what you want!

Saute them around until they brown on the outside, then start adding the other stuff:  minced garlic, minced ginger, and rice wine vinegar.  Saute these for about a minute or so until fragrant.  

in goes the garlic...1 Tbsp

in goes the ginger... 1 Tbsp

2 Tbsp rice wine vinegar

Next, add the rest of the marinating "sauce."  

Add back the marinating "sauce"

To this, add the brown sugar, the snow peas, the green onions, some water, and a little of sriracha for a bit of a kick.  

1/3 cup brown sugar

a handful of snow peas... probably about 2/3 cup?

4 green onions, cut into 2" pieces

1/2 cup water

1 tsp sriracha

Let all this cook for about 5 minutes, at about a medium/medium-high, and it's done!  You don't want to overcook the beef.  The sauce is super silky! 

Serve  hot over the jasmine rice.   And watch'em come running!

Did you enjoy this?  Please hop on over to my Recipe Index for more delicious recipes like this.  You can do this.  Yes, YOU!  (Speaking to some of my friends who lack confidence in the kitchen.)  Here are some more delicious Asian dishes for you to try...

Sesame Shrimp and Asparagus Stir-Fry

Coconut Lime Chicken

Crab Rangoons

Grilled Ginger-Sesame Chicken Salad

Vietnamese-Style Lettuce Cups

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Written Method:

Here's the game plan.  Prep everything, then put on the rice, then start cooking.  Slice the flank steak across the grain, with your knife at an angle (not straight down).  This exposes more of the meat and together, results in a more tender "cut."  It may help if you put the meat in the freezer about 10 minutes to firm it up.  To the sliced beef, add the soy sauce, hoisin sauce, sesame oil, and cornstarch.  It won't be very pretty after this,  but trust me here.  Marinate all of this together at room temperature for around 30 minutes.

Next, prep the veggies... Peel and mince the garlic and ginger.  Chop the green onions.  And then dig everything else of the fridge.  

Now let's cook!  Get the oil in the wok really hot first.  Add the beef strips (I sort of drained them a little first).  Saute them around until they brown on the outside, then start adding the other stuff:  minced garlic, minced ginger, and rice wine vinegar.  Saute these for about a minute until fragrant.  Next, add the rest of the marinating "sauce."  To this, add the brown sugar, the snow peas, the green onions, some water, and a little of sriracha for a bit of a kick.  Let all this cook for about 5 minutes, at about a medium/medium-high, and it's done!  You don't want to overcook the beef.  The sauce is super silky!