Tiramisu

Naima Rodriguez

December 13, 2013

Food Blog

Tiramisu

            I was at the Sandy Springs Diner the other day with my mother. We were in the midst of a heated debate on whether or not I could eat 2 slices of cake and my dinner. After I hate my main course, I ordered two slices of tiramisu cake; something I've never had before. While I was eating it, it occurred to me that during the Columbian Exchange, I wouldn't have been able to eat this. If I lived in America during this time, I would not have some of these ingredients available. Eggs came from chickens, which came from Europe to America.  The cacao came from the Americas to Europe, and the sugar came from Europe to the Americas. After downing BOTH slices, I gladly accepted my $20 reward and went home with The Itis.

Ingredients

·         6egg yolks

·         1 1/4 cups white sugar                                                

·         1 1/4 cups mascarpone cheese

·         1 3/4 cups heavy whipping cream

·         2 (12 ounce) packages ladyfingers

·         1/3 cup coffee flavored liqueur

·         1 teaspoon unsweetened cocoa powder, for dusting

·         1 (1 ounce) square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.