Happy new year everyone !!..
2016 was a roller coaster ride of an year. A lot of wonderful things happened, one of which was sharing my stories and recipes to you all and being able to connect to people all around the world. We are just back from a vacation. It was an awesome way to end the year. We were in morocco and spent an entire week in and around Marrakech. I wanted to continue posting as per schedule, but then it would not have been a vacation – if I was still working 🙂
I took a break and enjoyed everything that Morocco has to offer. The colorful architecture, busy streets full of artifacts, the food and most of all the people. It was hard for me and the husband not to buy a lot of stuff. There were so many little details in everything we found there and it was very hard trying to choose, when we did decide to buy some things.
It took me some time to understand that food not only brings joy and happiness to one’s soul but also brings people together. One such experience was meeting a couple of amazing ladies from Italy. They were best friends and were on a vacation to Morocco and were staying at the same Riad as us. We happened to plan for the same day trip and got to talking. It was a blast. They were so fun to be with and we hung out most of the time for the rest of their trip. We explored the medina and had some awesome dinners, talked endlessly about a lot of topics. It was fascinating to know about their culture and language and how interested they were about Indian culture and history. We ended up learning some Italian and teaching them some English and Hindi.
Today’s recipe is inspired from them and the food discussions that we had. Also I wanted to start the first blog post of the year on a sweeter note 🙂
Here are the ingredients and the recipe for one of my favorite desserts ever, Tiramisu which literally means ” pick me up or cheer me up ” in Italian 🙂
- 3 large egg yolks
- ¾ cup Whipping cream (chilled)
- ¼ cup refined sugar
- 2 tbsp Whole milk
- ½ cup Mascarpone (At room temperature)
- ¼ cup Strong espresso (At room temperature)
- 3 tablespoon Kahlua
- 10-15 Savoiardi (Italian crisp ladyfingers)
- ¼ cup Cocoa powder
Prep time 20 min
Cook time 15 min
Passive time 7-9 hrs
Recipe level Beginner
Spice level 0 (On a scale of 1 to 6)
Shelf life 3 – 5 days in refrigerator using an airtight container
Serving suggestion Chilled
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- In a wide deep plate mix the espresso and the Kahlua. Set aside.
- Boil water in a pot and cook the eggs on a double boiler on medium heat for a minute.
- Add the sugar and mix well.
- Add the milk and stir continuously for 3-5 minutes.
- Set it aside to cool.
- In a stand mixer, add whipping cream and whip until you see stiff peaks. It takes about 4-6 minutes on high speed setting.
- Add the mascarpone cheese to the egg mixture and mix well.
- Add the whip cream and combine everything.
- To assemble the tiramisu, take springform pan ( I used two 3 inch pans for this recipe).
- Soak the ladyfingers in the espresso kahlua mixture for 2-5 seconds and carefully add the first layer into the pan.
- Layer it with mascarpone egg mixture alternately.
- Refrigerate for 7-9 hours.
- Dust the cocoa powder on the top.
- I would not recommend replacing the mascarpone with any other cheeses like cream cheese or ricotta.
- You can find Italian ladyfingers in the international section of any grocery store. I found mine in whole foods.
- I used the Starbucks double shot espresso for this recipe.
- Do not soak the ladyfingers for more than 5 seconds in the espresso.
- I used the stencils that I made with card stock for the design on the top with the cocoa powder.
- The dessert tastes much better the second or third day.
Happy new year everyone.. !!