I have a lot of new crafts I want to work on next year. It's not too early to start planning is it? I have a bathroom redo to do complete with a shower curtain I will be making. Do I feel a tutorial coming on? lol. I want to try paper mache, clay sculpting, quilting, punchneedle, rug hooking .... oh the possibilities. If any of you have any thing you would like to see give me a holler. You know how to find me. :-) I can't promise how often I will post, but I'm going to shoot for once a week. I don't want to set myself up for failure for telling you more than that then not delivering. My life is still hectic as always, but in some ways it is slowing down too. We will go into that in time.
So, on the flip side of "Trying Something New" I made for the first time tonight tiramasu. It is Steve's 35th birthday today and this is what he wanted. What does a good girlfriend do but search the net for a good recipe. I picked a couple and thought I could mesh a few together.... until I bought the mascarpone cheese. Lo and behold there was a recipe on the back of the carton. It looked and sounded easy so that was the one I tried. Here it is....
Tiramasu (as found on the BelGioioso Mascarpone container)
3 large eggs
1 cup espresso or strong coffee cooled (I used strong coffee)
1/2 cup sugar
2 tbsp cognac or brandy (I omitted because I didn't have any)
8 oz Belgioioso Mascarpone
2 tbsp cocoa
24 lady fingers (I changed this a bit because the recipe called for 10)
1. Combine 3 egg yolks, 1 tbsp coffee, sugar and (cognac if using) into bowl. Beat 2-3 minutes. Add mascarpone and beat 3-5 minutes until smooth.
2. In another bowl, combine 3 egg whites and a pinch of sugar. Beat untilstiff peaks form. Gently fold into mascarpone mixture.
3.(I changed this step from original directions) Quickly dip each ladyfinger into remaining coffee and layer 12 on the bottom of a 8X8" serving dish. Spread 1/2 of the mascarpone mixture over the lady fingers. Dip the remaining lady fingers in coffee and layer on top of mixture. Layer the remaining mascarpone mixture on top of ladyfingers and then sprinkle cocoa. Refrigerate at least 3 hours before serving.
NOTE: The next time I make this I would brush the coffee on the ladyfingers instead of dunking. They became too watery and very strong taste of coffee. It was still very good don't get me wrong!!!! lol. Just a minor change.
Thanks for coming back and I look forward to writing again.