kaoticwords: (chibi-ikkou snow)
[personal profile] kaoticwords
2011 has begun with a little bit of everything.

I had a lovely Christmas (with homemade tiramisú included)* and a lot of wonderful presents for Epiphany, which means I finally got the DVD with special features of Sherlock Holmes and three awesome books I don't know when I could read properly because this year presents itself as a tough one. On the one hand, my employment contract with university has expired which I knew it had to happen but it's depressing all the same. And on the other hand, I ought to finish writing my PhD thesis before August. That may look like a reasonable deadline (one I decided, indeed) but I feel stressed out already. Ugh... I'd rather not think too much about it but people all around seem delighted reminding me every chance they have. It's tiring and it's just January...

That's one of the reasons I chose to spend the evening of New Year's Day watching comforting films, beginning with Frank Capra's You can't take it with you. It was years since I watched it and the philosophy of that film always cheers me up :D A Jeeves and Wooster book also helped a lot~

And to keep on with the great things of these last days, thank you so much [livejournal.com profile] louiselux for the pretty card! I loved it! <3 I'm sorry that in the end I couldn't send you one back :(

Anyway, I hope you all began the year with good and shinning moments. Let's hope 2011 will be a very good one!

Homemade tiramisú ♥


* 500 g mascarpone
* 4 eggs
* 400 g ladyfingers (aprox.)
* 120 g sugar (6 spoons aprox.)
* Unsweetened cocoa powder
* 6 cups of Italian espresso (sometimes more, depending on how much you like coffee)

First, prepare the coffee, and have in mind that it needs to be enough to soak the ladyfingers. Pour it into a bowl and put sugar at will, then let cool. I also add a little spoon of brandy, rum or sweet wine.

Whip the egg yolks with half of the sugar until the mixture is light, puffy and creamy.

Stir in the mascarpone and then amalgamating with a whisk (although I usually use a big spoon and the result it's the same) until it is creamy with no lumps, smooth and homogeneous. Be patient with this because it's actually the most important part.

Beat the egg whites until stiff and add the remaining half of sugar.

With a wooden spoon, mix gently and gradually to the mixture of mascarpone and egg yolks, stirring all from the bottom up. There you have the cream of the tiramisu.

Put the biscuits in a container and began to bathe them with coffee (only if the coffee is already mostly cold). They should be well soaked but not completely soaked.

Cover the ladyfingers with a layer of mascarpone cream. Depending on the container, it's probable you can put another layer of ladyfingers above. If that's the case, repeat as before. And finally sprinkle the surface with cocoa powder but be careful here: the first time I made tiramisú, it looked as if the cream absorbed great part of the cocoa so I kept on pouring more till it was all well covered. Wrong. Later it was impossible to eat it without removing the endless layer of cocoa... So believe me, a light layer it's more than enough ;)

Finally, put it in the fridge for six or eight hours and voilà, delicious tiramisú.

(I found the exact measures here: http://en.italiasquisita.net/ricetta-tiramisu-2).

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