Remember when we made Lady Fingers with the Separate Foaming Method? Do the same, only spreading the batter over a parchment covered half sheet tray and bake until done. This will be your cake layer. Brew 1 cup of strong espresso and add 1 tablespoon of sugar to it. Cut your cake to the size of the bottom of your pan and soak with the coffee. Here you can add any alcohol you’d like to the coffee mix: Kahlua, Bailey’s, Rum, Whiskey, Bourbon. Whatever floats your boat!
Who here has a constant supply of Mascarpone in their fridge at all times? Please raise your hands. Yeah, thought so. Unless you’re Italian like The Cake Duchess, normal folks don’t usually have it at home. Plus, it’s a little on the expensive side. So here is what I did (if you’re Italian, cover your ears) I used CREAM CHEESE! In your mixer with a paddle, whip it until smooth and add powdered sugar to taste. Add any flavorings you’d like: vanilla bean, lemon zest, anything!
Change to the whisk attachment and add milk, 1 tablespoon at a time. I ended up adding almost 1/2 cup of milk and what you want to achieve is a fluffy, airy cream.
Note: You can whisk 1 packet of melted, unflavored gelatin to the cream. I didn’t do this, but it would’ve added a firmer structure to the end cake. Your call… Spread the light cream over the coffee soaked cake. Level!
Grate chocolate over the cream and refrigerate until set! I don’t have a picture of the slice of Tiramisu but just imagine eating a delicious, fluffy cloud soaked in coffee! Have you re-invented a dessert lately?
Last but never least, I want to thank you for reading. Yes, YOU. Thanks for coming over and reading the few words I have to share, thank YOU for commenting and making me a better writer. Thank you for your tweets and likes, for your advice and your support. You’ve all made me a better writer and friend. Gracias.