cookwewill
Senior Cook
I'm sure many of you cooking fans here on the forum are cooking with your kids and try to teach them a few kitchen tricks. I'm doing the same since I think it's a great skill to have.
Sometimes it works great, sometimes no so great, but usually our creations are at least edible
But what really makes me happy, is when one of my kids takes the extra step and actually learns how to prepare some recipe on their own. So ladies and gentleman, I want to share a proud moment with you.
One of my sons is becoming a master at making Tiramisu! He even did a few mods to the recipe... I wasn't able to get the Marsala Wine, so he used Amaretto as the substitute and since he wanted to reach a more creamy texture, he spaced the biscuits out so the cream fills the spaces... I'm proud
And finally, I made him shoot a video for my blog, where he prepares the dessert... I had to bribe him with 20 bucks, but I think it was well worth it
Here is his creation :
We also made a video and I'm quite surprised by how confident he looks in it, I was afraid he would mess it up, but he did like a pro!
Want to watch it? Here it is: https://www.youtube.com/watch?v=8EUJKnUSN8A
And now to the recipe:
INGREDIENTS:
20 ladyfinger biscuits
5-6 eggs (high quality)
2 cups of Mascarpone 250g/8oz each
70g (5-6 tablespoons) powdered or granulated sugar
20-25g (2 tablespoons) vanilla sugar
cocoa powder
1 shot Amaretto liquor
1/2 cup espresso
INSTRUCTIONS:
- Separate the egg yolks from the whites, make sure there are no trays of the whites left in the yolks.
- Add 70g (6 tbsp.) powdered or granulated sugar and whisk it in.
- Add 20-25g (1.5-2 tbsp.) of vanilla sugar and whisk until the yellow color becomes somewhat pale.
- Mix in 2 cups of Mascarpone. Make sure there are no lumps.
- Mix/beat the egg whites until stiff, with a hand mixer. Gradually mix the stiffened egg whites into the Tiramisu cream.
- Make an espresso and let it cool down for a bit. We need about 1 cup. Add a shot of Amaretto liqueur and mix.
- Start assembling the Tiramisu cake. We are using a standard baking dish.
- Form a thin cream layer at the bottom of the dish. Dip 10 ladyfingers in coffee and evenly space them out. Add half of the remaining cream and spread it out evenly.
- Continue with the second layer of coffee dipped ladyfingers and cover these with the remaining cream.
- Dust the Tiramisu cake with cocoa powder and put the finished desert into a fridge or freezer to cool down.
- Once cold, we are ready to serve.
And one more photo :
How do you like it? Lemme know
Matej.
Sometimes it works great, sometimes no so great, but usually our creations are at least edible
But what really makes me happy, is when one of my kids takes the extra step and actually learns how to prepare some recipe on their own. So ladies and gentleman, I want to share a proud moment with you.
One of my sons is becoming a master at making Tiramisu! He even did a few mods to the recipe... I wasn't able to get the Marsala Wine, so he used Amaretto as the substitute and since he wanted to reach a more creamy texture, he spaced the biscuits out so the cream fills the spaces... I'm proud
And finally, I made him shoot a video for my blog, where he prepares the dessert... I had to bribe him with 20 bucks, but I think it was well worth it
Here is his creation :
We also made a video and I'm quite surprised by how confident he looks in it, I was afraid he would mess it up, but he did like a pro!
Want to watch it? Here it is: https://www.youtube.com/watch?v=8EUJKnUSN8A
And now to the recipe:
INGREDIENTS:
20 ladyfinger biscuits
5-6 eggs (high quality)
2 cups of Mascarpone 250g/8oz each
70g (5-6 tablespoons) powdered or granulated sugar
20-25g (2 tablespoons) vanilla sugar
cocoa powder
1 shot Amaretto liquor
1/2 cup espresso
INSTRUCTIONS:
- Separate the egg yolks from the whites, make sure there are no trays of the whites left in the yolks.
- Add 70g (6 tbsp.) powdered or granulated sugar and whisk it in.
- Add 20-25g (1.5-2 tbsp.) of vanilla sugar and whisk until the yellow color becomes somewhat pale.
- Mix in 2 cups of Mascarpone. Make sure there are no lumps.
- Mix/beat the egg whites until stiff, with a hand mixer. Gradually mix the stiffened egg whites into the Tiramisu cream.
- Make an espresso and let it cool down for a bit. We need about 1 cup. Add a shot of Amaretto liqueur and mix.
- Start assembling the Tiramisu cake. We are using a standard baking dish.
- Form a thin cream layer at the bottom of the dish. Dip 10 ladyfingers in coffee and evenly space them out. Add half of the remaining cream and spread it out evenly.
- Continue with the second layer of coffee dipped ladyfingers and cover these with the remaining cream.
- Dust the Tiramisu cake with cocoa powder and put the finished desert into a fridge or freezer to cool down.
- Once cold, we are ready to serve.
And one more photo :
How do you like it? Lemme know
Matej.
