From The Pioneer Woman's website - Due to a broken laptop, I lost my step-by-step photos :(
My name is Vickii and I am a
dessert-aholic! If any of you just thought "no sh*t Sherlock", you
should be ashamed for even thinking in such language! I think I hide it
well. Anyway, even a dessert-aholic (it's
an actual condition, look it up) like me has some sweet things that they don't
like. For example:
oI HATE Turkish Delight. I don't understand how people can
like it AT ALL!
oAnything liquorish or Aniseed flavoured is a no-no - apart
from Sambuca and that's only because I like shots and now that I can no longer
drink Tequila (a long story featuring ATL and Patron), it's the only shot I can
drink. But Sambuca is not a dessert so it doesn't count.
oI'm also not the biggest fan of Panna cotta. In my opinion
it needs to make up its mind whether it is a mousse or a jelly - how can I
possibly like a dessert that is so indecisive?
oAnd finally, Tiramisu. I'm not sure why. Maybe it's the
coffee overload, the odd I-can't-quite-put-my-finger-on-what-it-is alcohol ...
I don't know, I'm just not a follower (Twitter speak)…
… UNTIL my new-ish Sardinian flatmate
made a creamy, delicately flavoured, light yet satisfying dessert one Saturday
evening - wow! It was Tiramisu. I made a U-Turn then and there on my opinion of
it. It was a bit liquidy so you had to spoon tablespoons of left over liquid
once you dished a piece. She said it was a mistake but I love it liquidy – it
promised to teach me how to make it - although she insists on fixing the
mistake so there isn't too much liquid, which I'm not too happy about, but beggars
can't be choosers aye? But until then - when I will share the recipe, I promise
- I decided to try The Pioneer
Woman'sTiramisu recipe. The Pioneer Woman; Ree, is by the way, my
new cookery crush. I'm sort of cheating on Nigella with her - although Nigella
is my one true food love! Check out Ree’srecipe index- she has some amazing food on there!
did omit the alcohol though as I realised that's what I like the least about
Tiramisu. Although I would like to try it with Amaretto as I love Amaretto!
This made a lovely Tiramisu! Not as great as Alessia's (my housemate), in my
opinion, but better than all the others I have ever tasted.
1-½ packs of Lady/Sponge Fingers – or
as many as it takes to line your dish and layer it twice more.
Cocoa Powder, For Dusting
1 - In a saucepan, bring some water to a boil, then reduce
heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but
not sink all the way in. (A poor man’s double boiler!)
2 - Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar
and whisk until pale yellow in colour. Place the mixing bowl on the saucepan
with the simmering water.
3 - Add 1/2 cup Marsala
wine gradually, whisking constantly as you do. Cook over the simmering water,
scraping the sides and bottom occasionally for 5 minutes. Cover with plastic
wrap and refrigerate for at least 45 minutes, or until cool.
4 - Place mascarpone cheese in a bowl and stir until
5 - In a mixing bowl, combine whipping cream and remaining
4 tablespoons sugar. Whip until soft peaks form.
6 - To the bowl of whipped cream, add the softened
mascarpone cheese and the chilled zabaglione (the egg yolk mixture). Fold
7 - Cover with plastic wrap and refrigerate for 1 to 2
8 - Measure 1 ½ cups brewed espresso or VERY strong coffee.
Add remaining ¼ cup Marsala
and 1 tablespoon vanilla.
9 - Arrange the ladyfingers in a single layer in a 9 x 13
10 - Spoon 1/2 to 1 tablespoon of the coffee mixture over
each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine).
11 - Plop 1/3 of the cold cream/mascarpone/zabaglione mixture
on top and spread it into a layer.
12 - Sprinkle a thin layer of cocoa powder. Repeat the
process two more times.
13 - Cover and refrigerate for a few hours before serving.
This allows for more moisture to soften the cookies and the whole mixture to
meld together. To serve, spoon out helpings onto individual plates.
Note: tiramisu does not last beyond 24 to 36 hours, as
everything eventually starts to break down and become soupy.