The holiday season is loaded with classic desserts for each family, yes?
What are you hiding up your sleeve? Tell me about it!!
Over the next few posts, I'll share a few of our favorites here on the Luce side of things. (My side of the family is a different story all together but with this being my first TN Christmas as a married lady away from the traditions I know so well, it's only appropriate that I take notes and tuck these recipes away for years to come!)
Captain (G's dad) loves classic tiramisu. As a pilot who has literally traveled the world, he knows his stuff. This recipe passed his test and was a lovely addition to Christmas Eve.
One more thing. I feel the need to boast to the internet cosmos that my sweet husband (and for that matter, both families) has now truly gotten the hang of gift giving when it comes to me. This butter dish!?! This recipe journal?!?!? This dream sweater??!!?!?! Love you, G.
Start cranking out the New Year's menu, people!!
1 pound mascarpone cheese
1 and 1/2 c brewed espresso
2 tsp dark rum
6 egg yolks (*use high quality eggs)
3 tbs sugar
Bittersweet chocolate shavings
2/3 c white sugar
1 tsp vanilla
pinch of salt
3/4 c all purpose flour
- Preheat oven to 375 and line a cookie sheet with wax paper. Prepare a pastry bag with a number 6 tip or get out a sandwich bag with a zipper and scissors to cut a reasonably large hole for piping!
- Separate the eggs. In a stand mixer, beat the yolks, sugar and vanilla until pale yellow and smooth (5 minutes.) In a clean bowl, beat the whites until frothy then add in the salt and remaining sugar gradually, beating until medium-stiffness peaks are reached.
- Sift the flour over the egg mixture and gently fold in by turning with a spatula slowly to incorporate and not crush the whites.
- Pipe onto your prepared sheet into desired shape (oblong ovals is custom.) Bake for 15 minutes or until beginning to brown slightly. Cool on wire rack and store in an air tight container until ready to assemble tiramisu or for one week. Can also be frozen.
To assemble :
-Beat 6 egg yolks with the 3 tbs sugar until pale as with the ladyfingers. Add mascarpone and beat until smooth. Mix in one tbs espresso.
-Combine rum and espresso in a shallow dish and place a 9x13 next to it. Dip 12 lady fingers into the espresso for a maximum of 5 seconds each (or they will completely fall apart) and place in the bottom of the 9x13. Spread half of the mascarpone mixture over top the ladyfingers. Repeat with the other half of the ladyfingers soaked in espresso and top with remaining cream mixture.
-Refrigerate for 2-8 hours. Shave chocolate over dish before serving.
*tiramisu assembly adapted from giada