Here’s a post I’ve dredged up from my drafts that I actually found mostly written, but not published for some reason. I’m not usually a huge dessert person, 10 course tastings at Textile notwithstanding, but with the advent of the pregnancy, sweets were all I wanted (for the first three months, anyway). I went through gallons of ice cream and bowls of fruit topped with crunchy streusel. This was one delicious recipe from that time that gave me an excuse to have a bit of Jim Beam in my dessert – yum!
I’ve never made tiramisu before so I can’t speak to the ease of this recipe over any other. I just know that it was far easier than I expected it to be. The most difficult part was finding the ladyfingers at HEB! I ended up with a huge bag of them that I had to throw out when we moved. In any case, I’ll probably never order tiramisu again now that I know how easy it is to make.
Make yourself some espresso or very strong coffee. You’ll need about a cup. In a bowl, blend equal parts mascarpone cheese and heavy cream – about a cup of each – with a few tablespoons of brandy, a splash of vanilla, and half a cup of sugar. Trim the edges off 12 ladyfingers, dip each in the espresso, and layer in a glass serving dish. Top with half the mascarpone mixture and cover with shaved bittersweet chocolate. Repeat layers, chill for an hour, and serve.