Chefie’s World

I promised that this was going to be my next post subject and here it is. I think one dessert that swept most of the world is TIRAMISU. It even was part of a discussion in a movie, Sleepless in Seattle…and here I am, telling you that it means, “pick me up” in Italian and every cuisine has an interpretation. Ours is even presented as a cake, which should never be….

One of the very first desserts that I enjoyed was tiramisu and there was La Primavera who made it so famous latter part of the 1980’s. I learned my version from a good chef and friend, Mary Rose Garcia Campos who I will count as one of my mentors. Of course, my version has changed through the years. I was selling this for years. Almost 12 containers every week and during Christmas, I was making 10 recipes a day, a total of 20 containers. How did I get to sell so much? Mom would always bring it to her parties and by word of mouth it has become popular in her circle and most of our neighborhood.

But haven’t made it for the past 7 years since mom died, but last week. Due to the request of my nephews and nieces I did, I tasted it and it was still the same, the way it was seven years ago.

The classic tiramisu uses ladyfingers – I use my own recipe of pound cake - it doused with just the right amount of espresso – I use a sweetened coffee mixture with kahlua. Due to heat of our country, I also make sure to put half a packet of gelatine so that it will not melt as fast. Best eaten two days after it has been made. Oh, my! Had grated bittersweet Belgian chocolate on top and cocoa powder.

I am sharing with you the recipe after all these years, I finally decided it was time……..

TIRAMISU
Ingredients:

One loaf pound cake, homemade or Sara Lee’s, sliced

3 pcs egg yolks
1 cup sugar

1 cup strong coffee

1 cup mascarpone cheese, at room temperature
½ pack gelatine powder
¼ cup water

1 ¼ cup heavy cream
2 tbsps sugar

Belgian dark chocolate, grated

Procedure:
Lay pound cake slices in a pyrex or white ceramic container.
Brush slices with strong coffee. Set aside.

Mix eggyolks and sugar in a bowl, beat over simmering water over
simmering water until heated through and sugar is melted.
Mixture will lighten. Add in mascarpone. Cool.

Bloom ½ pack of gelatine in ¼ cup water, then melt over
simmering water. Cool, then add this to the cream cheese mixture.
Set aside.

Whip heavy cream until soft peaks form. Fold into cream cheese
mixture. Pour over sliced cake. Let set and cover with grated
dark chocolate. Refrigerate overnight, better for two days.

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This entry was posted on Wednesday, April 30th, 2008 at 11:24 pm and is filed under Food, personal, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.