If something doesn't turn out the way you wanted, can you still call it a success? When I set out to make tiramisu, I imagined a moist, cakelike consistancy. What was produced was a cakeytop and mushy bottom and what I would call...mess. Either way, this had a real good classic tiramisu taste. I made strong espresso and brandy mix and omitted some sugar so it wasn't so "American-ized". Since this is only a partial success, I will be experimenting with the recipe to produce a better dessert.
The recipe for the tiramisu was a combination of Giada's food network recipe and the recipe that was on the back of the lady finger cakes plus random experimentation by myself.
Tiramisu Recipe
Ingredients:
6 egg yolks
4 tablespoons sugar
16 ounces Marscapone cheese (room temperature)
2 cups espresso (2-four oz pulls or very strong, non-bitter coffee)
1/2 oz Brandy (I just eyeballed 1/2 shotglass)
2 packages of Ladyfingers (get in the bakery, the firmer/thicker the better)
dutch process cocoa for garnish
In a mixer, beat together the egg yolks and sugar close to 5 minutes. Continue beating (perhaps with a different mixer attachment) and add the marscapone cheese, and a couple teaspoons of the espresso. Mix until smooth.
Using a large shallow dish mix the remaining espresso and brandy and let cool. Get this dish very shallow because the ladyfingers will soak very quickly. Soak the ladyfingers for a second or two. Stop soaking before you think it will be saturated. Put the soaked ladyfingers in a 9x9 dish. Coat this bottom layer with half of the marscapone mixture. Soak another set of ladyfingers and put on the cheese mixture. Put the remaining cheese on top.
Chill for at least 2 hours. Garnish with cocoa powder or finely grated chocolate!
