So I know it has been ages since I have regularly posted. I am really happy to be working with Foodsaver again this year to create 12 recipes, some with a very healthy focus, which fits more in line with the fact that I have managed to lose 20 pounds over the last two years. To read the tiramisu recipe, please just skip to the recipe below. It really does speak for itself – easy and delicious.  And I am looking forward to 2018, which I know will see the return and update of this blog and my instagram account. But for a quick update in case anyone is wondering why the radio silence I will say this:  I can’t say that the last 2 years have been particularly easy or relaxing. I have taken on more responsibilities than I expected and am having to check things off my checklist that I thought would never appear. Like writing a law exam. It’s the first of five I have to write to become qualified in this jurisdiction. It seems strange to be back into the books, but I do take some comfort from reading and studying. The cups of coffee or tea, being alone with my thoughts and the feeling of relief once the exam is done. My break this January study season has been to whip up this tiramisu with ingredients from Foodsaver. It’s an easy dessert to make, feeds many people and is a crowd-pleaser, so I tend to make it when I am pressed for time.  The coffee is a nice pick me up too, which is an added bonus during study season. I am looking forward to the time when taking pictures and cooking become my normal again and studying for my exams becomes my break, but the search for a peaceful home and studio space continues, as does the website upgrade. Until then, tiramisu.

ingredients

2 cups Starbucks Americano
4 tablespoons brandy*
6 egg yolks*
2/3 cup Foodsaver sugar
4 tablespoons brandy*
1 & 1/2 cups Arla Whipping Cream
1/2 teaspoon vanilla extract*
475 grams Castelli Mascarpone, at room temperature
40 to 48 ladyfinger biscuits*
cocoa powder, for sifting*

* All ingredients available at Foodsaver, except those marked with an asterisk.

recipe

1.  In a bowl, mix together the coffee and brandy.

2.  In a large bowl, add the egg yolks, brandy and sugar in a glass bowl. Place this over a bain marie – i.e. a small pot of boiling water. You want to make sure that the bowl doesn’t get too hot because the egg yolks will curdle, so bring the water to a boil and then reduce it to the lowest setting so that it is gently heating the glass bowl with egg yolks. With a hand-held mixer, mix together the egg yolks, sugar and brandy for about 10 minutes on medium-high speed until the mixture doubles in size and becomes creamy and thick. Place to the side for 15 minutes.

3.  In another bowl, beat the whipping cream and vanilla extract until the whipping cream begins to form stiff peaks.

4.  After the egg yolk mixture has cooled for 15 minutes, mix in the mascarpone cheese. Then with a spatula, gently fold in the whipping cream.

5.  Using a pan about 9 inches by 13 inches, take each lady finger and quickly dip it into the coffee mixture (about 1 second) and then place it on the bottom of the pan until the bottom of the pan is completely covered. Using a spatula, spread half of the mascarpone mixture on top of the lady fingers. Sprinkle a light dusting of cocoa powder on top of the cream. Repeat with a second layer of ladies fingers, another layer of mascarpone and another dusting of cocoa powder.

6.  Place in the fridge for 4 to 6 hours to chill, and serve cool.