Tradition. Blah blah blah. Bûche de Noël. Tradition. Blah blah blah. Bûche pâtissière. Blah blah blah. Homemade tiramisu? Yay yay yay!
Translation: we’re not huge fans of bûche pâtissière in the family… and people let me play with food. In the end, it came out that making tiramisu is much easier than I remember (then again the last tiramisu I made was dairy and egg-free, actually it was totally vegan) and it’s really fast to make, that is if you’re not like me and are not in one of your hyper days. Oh, and if the cookies are already sugary, put in about 30g of sugar instead of the indicated 75.
When you say “tiramisu”, I think “good coffee” and “booze”.
|Step 1: make coffee.
Basically the recipe is:
Make strong coffee, beat egg yolks with a tad of sugar, add in the mascarpone, beat the mixture some more, whip the egg whites with the rest of the sugar, fold the egg whites into the yolks/mascarpone, mix the coffee and booze, dip the cookies into the coffee and put them in a dish, cover the cookie layer with egg/mascarpone mix, dust with cocoa if you want, put another layer of dipped cookies, cover with more egg/mascarpone, dust with cocoa… usually two layers are enough (and then don’t forget to put it in the fridge for a few hours before serving).
There are multiple schools on the cocoa dusting, some dust all the layers, some only dust the top one, some put the last one right before serving, some put it before storing it. Some add bits of chocolate on top, some don’t. Heck, some even put in fruit, crazy folk…
What?!? No photo of the finished product? Nah. Too busy trying to fit the huge dish in the fridge with a very sexy layer of cling film to protect the whole thing… and then too busy eating. It wasn’t all that pretty in any case, when something tastes good you can forgive a rather bland presentation.
Conclusion of the story: never trust anything that’s too good looking, it’s probably not safe to eat.
No, the conclusion is not really related to the tiramisu but it seemed like a good conclusion.