This year we traveled instead of hosting, but we took food along. We made a version of the lamb and bean braise I told you about last year, and tiramisu.
I was looking for a tiramisu recipe with cooked egg yolks because food safety seemed like a bigger concern if we were transporting food. I was going to share the link but I can't find it, strangely, so I will just tell you about what I did instead.
In a double boiler heat six egg yolks with a half-cup of brown sugar. (It was supposed to be white sugar, but we did not have a half-cup of white sugar.) With an electric mixer, beat them together until they reach 160 degrees. Whip in 8oz. of room temperature mascarpone and a spoonful of vanilla. Beat 3 cups of whipping cream until you are a smidge past the soft peaks stage. Fold it all together gently.
For assembly you will need 24 ladyfingers and about 2 cups of strong black coffee. If you are using a trifle bowl, dip 5 whole ladyfingers quickly in the coffee and lay them in the bottom. Break a sixth ladyfinger into thirds, which you will also dunk briefly in the coffee, and put the pieces in the empty spaces. Spread about a quarter of the cream mixture on top. Repeat this process three more times, until you have used all 24 ladyfingers and all of the cream mixture. Cover the bowl with plastic wrap and pop it in the fridge overnight. Before serving, put a spoonful of cocoa in a tea strainer. Tap the tea strainer gently with a spoon to dust the top of the tiramisu with cocoa.
I wondered if it would be too simple -- no rum, no egg whites, commercial ladyfingers. But it was a hit.
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