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*Dessert Post One. I don't generally make desserts, which is why when my friend came over for dinner she brought the usual delicious Belgian chocolates and was quite surprised to find the
tiramisu in the fridge. Belgian chocolates are delicious. Seriously, the best. So, I normally think, why make dessert when I live in the country that has the most decadent chocolate in the world? If you are not so lucky, to live in such a country... this tiramisu is delish and comes highly recommended to serve for dessert. We learned this recipe in our cooking
class in Florence, so it is the way the real Italians do tiramisu.
*I made this post before Nutella Cupcakes... but those were so good this had to wait.. but this is good, too!!!!
Serve in a martini glass to make it über fancy (and get some use out of the martini glasses that have been sitting on your shelf since you started watching Sex and the City). **Beware, by the time you complete this recipe, one of both of your arms will have fallen off.
Start by brewing two cups of strong coffee. Next separate the egg whites and yolks into two medium size bowls. Mix the sugar with the egg yolks until smooth.
Add the marscapone to the egg yolk mixture. Mix until even and set aside.
Begin whisking the egg white until into a foam like substance. This is when your arm might fall off unless you are a real macho man. (my whisk broke trying to mash potatoes with it... note to self: get a potato masher) Whisk until foam like substance is stiff enough it will stay in the bowl while tipping it upside down. If you have some guts, lift it over your head to make sure it doesn't move (this is a good test to know whether or not you have the right consistency).
Gently
fold the egg whites into the yolk mixture with a wooden spoon until uniform. If you are not familiar with folding, click on the link above in order to avoid disaster (trust me I speak from experience- the last time I used a folding technique, before knowing at all what folding was, I stirred and stirred and ended up with a completely separated lumpy liquid mixture). Chill for a half hour.
Chop or shave the dark and white chocolate, then set up your station to start dishing out the goodness.
Start layering a spoonful of the mouse like mixture into the glasses. Break lady finger in half and dip in coffee. Layer in. Sprinkle with unsweetened cocoa powder. Continue for two-three layers until mixture is used up and top with the chocolate shavings. Chill for 2 hours before serving.
Tiramisu
Serves 5
Ingredients:
2 cups freshly brewed coffee
2
fresh* eggs room temperature
1/3 cup sugar
500 grams marscapone cheese
10-15 lady finger cookies
shaved or chopped white and dark chocolate
unsweetened cocoa to sprinkle
*note: Use only fresh eggs purchased that day, as this recipe contains raw egg. See more about the risk factors here: http://www.bbc.co.uk/food/egg" target="_blank">
http://whatscookingamerica.net/Eggs/RawEggs.htm" target="_blank">.
Please exercise caution when preparing dishes with raw eggs and use them right away (do NOT save for leftovers).
Directions:
Start by brewing two cups strong coffee. Separate the egg whites and yolks into two medium sized bowls. Stir the sugar into the yolks until smooth. Add the marscapone cheese and stir until uniform. Set aside. Begin whisking the egg whites until into a stiff foam like texture. This will take some time. Gently fold the egg whites into the yolk mixture with a wooden spoon. Chill in fridge for half hour.
Layer in a spoonful of mouse like mixture into serving dish. Break lady finger cookie in half and soak in coffee. Layer cookie into serving bowl. Sprinkle with a dash of unsweetened cocoa powder. Repeat until mixture has been used up. Top with chocolate shavings. Refrigerate for 2 hours before serving. Bon Appetit!
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Good news is I only completely botched the first two. The trick is to
spread the batter all over the pan immediately and only flip when the
crepe moves very loosely in the pan. 
Once I got the method down, I barely had to pay attention. A little buttery and a little crispy, these crepes were light and tasty. Perfect savory or sweet.
