Sunday, July 8, 2012

Unintentional Tiramisu Ice Cream

Armed with my homemade ladyfingers, a full bottle of Bacardi dark rum, & a recipe from Ms. Giada De Laurentiis, I was ready to conquer my second Italian dessert.  If you follow this recipe to a T, you will probably be able to turn out a delicious & decadent tiramisu.  But if anything goes wrong, keep reading & I'll share with you how I was able to rescue it...somewhat.




You should have...
     6 egg yolks
     3 tablespoons granulated sugar
     1 pound mascarpone cheese
     11/2 cups really strong espresso, cooled
     2 teaspoons dark rum
     24 ladyfingers


To create your masterpiece...
     In a bowl, whip the egg yolks & the sugar until really thick/pale (5 minutes)
     Add in mascarpone & continue to beat until smooth
     Add in 1 tablespoon of espresso & combine
     In a shallow plate, combine espresso with rum
     Dip the ladyfingers into the espresso/rum for about 5 seconds
     Line the bottom of a 9x9 square pan with a layer of dipped ladyfingers
     Spread 1/2 of the mascarpone mixture over the ladyfingers
     Line another layer of dipped ladyfingers
     Spread the rest of the mascarpone mixture over top
     Cover the pan with plastic wrap & refrigerate for @ least 2 hours




What you should have @ the end of this process is a nicely structured tiramisu with alternating layers of ladyfingers & mascarpone, like this:






















But if for some reason your mascarpone mixture turns out to be soupy because the egg yolks weren't whipped long enough (it happened to me), fear not!  Take your soupy pan of delicious goodness & stick it into the freezer for a few hours.  The mascarpone will harden & you can scoop it out into balls of "ice cream".  The only thing is that freezing takes away some of the flavor & so the end product is not as sweet.


Frankly,  I think the frozen version tastes better.

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