Funny how life plateaus, peaks, then drops just as suddenly, rather like a roller coaster.
After some personal issues came up yesterday, I needed a pick me up. Something to take my mind off things. Rather than waiting for Monday to come (my cousin and housemate has her final assessment for her postgrad studies that day), I needed it last night.
Pick me up. Tiramisu. Nothing like a bit of cream whipping to get the mind off things.
Out came the Savoiardi fingers, the mascarpone, and pouring cream. This is definitely not an authentic Italian recipe: it's one of my own creation since some in the family had issues with eating zabaglione.
Makes about 1 2L box, with extra (cook's treat)
500mL pouring/pure cream
3 tablespoons sugar (adjust to taste)
200g Savioradi fingers
1 large cup strong espresso (about 250mL), cooled to room temperature
1. Mix mascarpone and sugar together. Add cream in small amounts, ensuring that the mix remains smooth. Whip until soft peaks form.
2. Line the box or container with savoiardi fingers. Spoon over espresso, allowing about 1-2teaspoon per biscuit. Press down slightly with the back of a spoon to break up the biscuits slightly. Don't worry if the biscuits aren't soaked through - it will draw more moisture from the cream and the top layer of sponge fingers.
3. Spread one third to half of the mascarpone cream over the soaked savoiardi fingers evenly.
4. Line with another layer of savoiardi fingers, and spoon over espresso again. Allow 2-3teaspoons of coffee per biscuit this time - "runoff" will flow to the bottom and soak the lower layer of biscuits.
5. Spread over another layer of mascarpone cream, ensuring that the biscuit layer is evenly and completely covered. Cover and refrigerate for at least 2 hours.
6. Slice or spoon and serve dusted with cocoa powder or grated chocolate.
I had cream and biscuits left over, so this ended up being the cook's treat.