I wrapped up 2011 by conquering one of my biggest fears - making tiramisu from scratch. Ok, ok. Maybe it wasn't one of my biggest fears. But I've always been hesitant to attempt making tiramisu at home because it always seemed to be a complex dessert with complex flavors. Boy was I right. Between the delicate precision of achieving the perfectly (not excessively) soaked ladyfinger and the difficulty of successfully marrying the flavors of ingredients of very (very) different consistencies, this tiramisu was no easy task! But I'm going to toot my own horn and confess that this was one of the best things I've ever made. I'm filing it under my favorites. Thanks Giada!
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| soak each ladyfinger for a split second in room temperature espresso. hot or warm espresso = disintegrated ladyfinger. oversoaked ladyfinger = soggy tiramisu. |
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| assembly is tedious. but it'll be worth it. trust me. |
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| a note about the cream: i liked this recipe because the eggs basically cooked on the double boiler. this minimizes the risks of consuming raw eggs, which makes me less paranoid about salmonella. |
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| dollops of the cream magically spread over the first layer. |
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| round 2. |
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| so beautiful. |
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| for this recipe, I used Amaretto liquor instead of Marsala. |
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| after refrigerating the tiramisu for at least 6 hours, dust the top with cocoa powder just before serving. slice, serve, enjoy. |
