Friday, January 1, 2010

And all that Jazz

So 2010....."looks around kitchen"

Nope  Baby New Year  didnt leave important part to cusinart....bastard!!!!

Well anyway, not like i expected it.

Made a bit of sweet treat lst week at the request of son:

so step by step for
                                                                   Tiramisu(well sort of)

I used Ghirardelli chocolate chips  just for a nice touch.
And I made a doublish batch.
Basically 12 egg yolks
1 cup sugar
18 oz mascarpone cheese
1 cup espresso made super strong
2 packages of LadyFingers ...should have used like 3
2 cups heavy cream
1 tablespoon real vanillia( dont fudge and use crappy imitation...makes a difference)
1 cup Ghirardellie chips..milk chocolate.
                                              Made in a 2 inch 1/2 hotel pan i borrowed from work.

Instant Espresso...double the dose  i.e extra extra strong. Yummy.

My son duncan separating the egg yolks from the whites

Whipping the egg yolks and sugar together (till pale)then adding mascarpone cheese  and some vanilla

Duncan assembling....dipping lady fingers in cooled espresso


 Layering mascarpone cheese mixture then adding more ladyfingers

Whipping Cream for top layer

Final outcome...topped with Ghirardellie Chips...mmmm
2hrs to Chill and eat away!

Another key is to add sugar to the heavy cream as you whip it...but not to much otherwise your head with break off from rot.

Was very very good.

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