Okay, let’s take care of some business & technical stuff before we move on to the food, shall we?
For the past week or more, I’ve been getting a flood of emails, Facebook messages, contact form submissions about where to find the recipe for a specific post. I’ve never had this problem before so I’m wondering why all of a sudden an influx of these questions. Anyway, I’m here to clear things up!
If you are on my HOMEPAGE (which, look in your browser’s address bar – if you’re on http://www.tablefortwoblog.com with nothing else behind the .com) then at the END of EVERY post, before the comments section, there is a BUTTON that says “CONTINUE READING.” If you click on that, it’ll open the FULL POST for you and that’s where you will see the recipe.
If you’re within a post. For example, if you look in your browser address bar and you see a really long URL address, example: http://www.tablefortwoblog.com/2013/03/25/new-york-style-coffee-cake-crumb-muffins-2/, then just SCROLL DOWN and the recipe will be at the bottom because you’re already looking at the full blog post. :)
Also, if you’re an RSS subscriber, you’ll need to resubscribe to my feed because I’ve moved it to Feedblitz! It’s simple and takes 20 seconds. All you have to do is subscribe to http://www.tablefortwoblog.com/feed using the reader of your choice. I recommend Feedly, but you can also use BlogLovin’ or Google Reader until July 1st :)
Alrighty, boring stuff is over with let’s move on to TIRAMISU!!!
I’ve always thought tiramisu was some fancy-schmancy dessert that Italian restaurants served to get the “oohs” and “ahhhs.” I’m kind of mad at myself that I actually would spend $9 on a slice of tiramisu when now I actually know how to make it. My friends and I were at an Italian restaurant one night and for dessert, we decided to order tiramisu. At that moment, I decided to dissect my slice. I knew that all tiramisu’s begin with lady fingers but for some reason, I didn’t know what was really in the filling. Duh, I should’ve figured mascarpone and amaretto.
This dessert is SO simple to make. Don’t be foolish and order a $9 slice of tiramisu. They market these desserts like they’re super hard to make and you can only get them at fancy dine out places. Nope, your fancy “dine out” place can be your own dining room table :) AND you get a ton more slices that’ll last you maybe 3-4 days if you can resist eating the entire pan in one sitting ;)
Yield: One 8×8″ pan of tiramisu | Prep Time: 20 minutes + chill time | Cook Time: N/A | Source: Table for Two original
16 oz. mascarpone cheese
1 cup heavy cream
1/4 cup granulated sugar
4 tbsp. amaretto
1 1/3 cup brewed espresso (you may have some leftover)
24 lady fingers
1 cup finely chopped dark chocolate
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together mascarpone cheese, heavy cream, and sugar. Whisk on high speed until soft peaks form. Then add in the amaretto and whisk until just incorporated. Do not over-mix or you’ll get stiff peaks!
- Line the bottom of a 8×8″ baking pan with lady fingers. You might have to break some to get it to fit correctly. Pour 1/2 cup of brewed espresso on top of the lady fingers and let them soak it all in. You can pour more if it looks like they’re too dry. Don’t over-soak them or you’ll end up with a soggy bottom!
- Spread half of the mascarpone mixture on top of the lady fingers and sprinkle 1/2 of the chocolate on top. Take the remaining lady fingers and dip them in the remaining espresso. Layer the dipped lady fingers on top of the mascarpone layer then layer again with the remaining mascarpone layer and sprinkle the remaining chopped chocolate on top.
- Chill in the fridge for 4-6 hours before serving.
- Tightly wrap with plastic wrap and keep in fridge for up to 4 days.
All images and content are © Table for Two. Please do not republish anything without prior consent. If you want to share this recipe, please REWRITE the directions in your own words, use your own photos, and link back to this post to provide proper credit. Please feel free to contact me with any questions regarding this.