Tiramisu! Who doesn’t love Tiramisu? I remember it being the first dessert I was allowed to have as a kid that had alcohol in it. I felt like such a rebel, even though the first few versions I had most likely had the alcohol cooked out. I finally made my own version as an adult a couple years ago, it was even better than I remember. Although, I am still waiting for the day that I get to go to Italy and have the real thing in a restaurant.
Hey Guys! It’s been forever. I’ve missed you. So, I feel like I should explain myself, there are two main reasons I haven’t blogged in so long. First, my computer charger decided to take a dive off the deep end a couple weeks before Christmas. Which left me without a way to charge, and with the craziness of the holidays I didn’t even think about purchasing a new one. As you can probably guess, my computer is now alive and well. Hooray! Alright, so now here is the second reason, and if I am being honest it’s the reason why I’ve always had gaps in my blogging times.
I have this internal war when I see other blogs, I feel like I just can’t compete. They have all of these set designs and props that make the photography just out of this world. While, I am working on getting my hands on new props and improving my photography, the internal battle mostly comes from the food I see. I see feasts on almost every post. A cake once a week. Anti-pasta platters that cover dining room tables. Cheese sauces that require 25$ of cheese to make. For me it’s just not realistic. Unless I am only blogging once a month, I can’t afford to cook like that. Perhaps one day though! The meals look beautiful and delicious, but for me it’s an unrealistic way of cooking. I am a 24 years old. I work the night shift at my job so most days I only make lunch. We don’t have family in the area so I can’t make meals that feed six, because most of the time it’s just me and Nick. Although leftovers are great, some meals don’t save as well as others.
This might just be my own worry, but I felt like I should share it. I want to give all of my readers the best experience I can. Which I’ve realized, isn’t depriving you of new posts. I just need to share how I actually eat each day. Which will still include the special occasion meals, the cakes, and the meats and cheeses I had to dig into my rainy day fund to afford. My goal is to still keep my loyal readers, and gain new ones as well. I hope to see you all along the way.
Alright, back to the tiramisu. I had my first tiramisu experience at a local Italian chain restaurant when I was a little kid. It was tasty, but later on in life I would realize how amazing they could be if made right. Tiramisu is traditionally made with mascarpone cheese, but I had extra cream cheese in my fridge, so I used what I had. In order to get the same texture of mascarpone, I added crème fraîche that I also had lying around, as well as a little extra heavy cream. I made my recipe in a 9 inch springform pan, if you choose to make yours in a different sized pan, it might require more lady fingers. Also, this recipe has uncooked eggs, and rum. So any pregnant ladies should stay away, unfortunately.
*Note: If using cream cheese, use the crème fraîche and the full half cup of heavy cream. If using mascarpone, skip the crème fraîche, and subtract two tablespoons of heavy cream.
- 1 cup coffee, chilled
- 1 tablespoon instant espresso powder
- 3 oz dark rum- divided
- 3 egg yolks
- 1 pound cream cheese (Or 1 pound of mascarpone)- room temperature
- 2 tablespoons crème fraîche
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- pinch of salt
- 3 tablespoons or so of cocoa powder
- 1 pack of 28 lady fingers
- In a stand mixer bowl, beat cream cheese and crème fraîche until smooth, scraping down the bowl as needed. Remove and put in different bowl.
- In a now clean stand mixer bowl, beat the egg yolks and sugar until lightened in color about 2 minutes. Add salt. Scrape down the bowl.
- Add in 1.5 oz of rum, mix until combined.
- Add in the cream cheese mixture. Whip until smooth and combined. Remove and put in a large bowl.
- In the stand mixer bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the heavy cream in two separate additions, until no white streaks remain.
- In a shallow pan mix together the coffee, espresso powder and remaining 1.5 oz of rum. (I used a 6 inch square pan)
- Dip the lady fingers in the coffee mixture one at a time. Only soaking for a few seconds.
- Place the ladyfingers in the pan, covering as much surface area as possible and trimming the lady fingers in order to do so.
- Once you have a layer of lady fingers covering the bottom, add half of the cream cheese mixture.
- Sprinkle the top of the cream cheese with half of the cocoa powder.
- Repeat with another layer of lady fingers and cream cheese mixture.
- Top with the remaining cocoa powder.
- Place the pan in the refrigerator for 6 hours, and place in the freezer for 30 minutes before de-panning.
- Slice while still chilled, serve and enjoy.