Wait, I just need a moment

Published by admin on Wed, 11/14/2018 - 3:20pm
By: 
Keith Bryant
Wait, I just need a moment
 To say the word busy would just take too much time this last week. With the candy shop in full Christmas mode, veterans hunt, capturing Kali Branstetter’s big show and now cooking for Tim at the ranch, I have not had a moment to breath.  
 Sharon says I am crazy and wonders why I do it.  These are all the passions in my life so why not?
 So, it is Monday morning and I am just getting a few minutes to write this article. I cooked a lot this past weekend.  My friend Miriah saw a post on Facebook for a turtle cheese cake, which I challenged her to make.  
 Well, with my schedule and her time was running out. On Sunday morning at 5:30 a.m. I headed to the candy shop when it was quiet and made two loaves of French bread, two loaves of sourdough bread for French toast on Monday morning, and said the heck with it and made the cheesecake too.  
 I gave the cheesecake to Miriah as a housewarming gift (her and her husband moved into a new house recently) and then I had to make a dessert for dinner on Sunday night for the 10 hunters at Lazy Bear Ranch. 
 I had planned for this earlier in the week with a quick trip to Red Apple where you can find Savoiardi, or commonly called Lady Fingers. I have not made Tiramisu in a long time and thought that would be the perfect dessert to go along with stuffed chicken parmesan and spinach fettuccine.   
 Tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese and flavored with cocoa. It is super fun to make and not hard at all.  Give this one a try when you don’t want to bake something. 
Tiramisu
Ingredients
4 large egg yolks
½ cup granulated sugar
1/3 cup Marsala wine
16 ounces mascarpone cheese
1 cup heavy cream
2 cups brewed espresso*
3 tablespoons coffee liqueur 
3 tablespoons powdered sugar
48 Savoiardi ladyfingers
2 teaspoons unsweetened cocoa powder 
Directions
 1. Place the egg yolks, sugar, and Marsala in a large metal mixing bowl and set it over a pot of simmering water.
 2. Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes).
 3. Remove from the heat and whisk in the mascarpone.
 4. Whip the cream until it holds stiff peaks.
 5. Fold the whipped cream into the mascarpone mixture.
 6. Set the filling aside.
 7. Whisk the espresso, liqueur, and powdered sugar together in a shallow dish.
 8. One at a time, dip the ladyfingers into the espresso mixture and arrange in an even layer in the bottom of a 9-inch by 13-inch pan. Don’t over soak them they will get soft in the 
refrigerator. 
 9. Spread half the filling over the ladyfingers, and repeat.
 10. Spread the rest of the filling on top, dust with cocoa powder, and refrigerate for 8 hours.

 

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