Tuesday, April 19, 2016

reason 324 why i'll never have a 6-pack...

Photography by Paul "Sweet Paul" Lowe 

I love tiramisu. 

No, seriously. I have consumed a whole pan as a single serving. In one evening.

A good, solid, classic tiramisu is always preferred.

I don't like it when it's too fancy. Or when it's tweaked to be more *gourmet* and made expensive. 

Also, not opposed to store bought. Some of the best tasting and most affordable tiramisu I ever had was in one of those little plastic takeout containers sold at the corner bodega, when I was living in New York. It was homemade and cut into imperfect squares and tasted like it came from a eat-in home kitchen that had a small table with a hand embroidered tablecloth. 

Since finding that kind of tiramisu in L.A. is a bit of a challenge, without it costing the price of a whole cake for a single slice, I've started making THIS

Sweet Paul has a tiramisu recipe that is ridiculously easy and amazingly classic in flavor. You can also watch the video of the tiramisu process with Sweet Paul himself on his page.

Serves 6
You will need:
6 eggs
3/4 cup sugar
17 oz mascarpone 
1 package 24 packaged savoiardi a.k.a. lady finger cookies
1 1/2 cups strong coffee
4 tablespoons or more Amaretto or other liqueur
powdered cocoa
  1. Separate the eggs.
  2. Beat egg yolks and sugar with a hand mixer until thick, creamy and lightened in to a pale yellow about 2 minutes.
  3. Add the mascarpone and mix well.
  4. In a separate bowl beat the egg whites to soft peaks and gently fold into the mixture.
  5. In a serving dish place layer 12 lady fingers and drizzle with half of the coffee/Amaretto mixture, then a thin layer of the cream, then layer the rest of the lady fingers on top.
  6. Drizzle with the rest of the coffee and amaretto. Make a new layer with cream and lady fingers. Finish off with a layer of cream.
  7. Place in the refrigerator and leave over night or at least 8 hours.
  8. Dust with powdered cocoa before serving.


You can use any flavor of liquer you like, I just adore amaretto, but try kahlua or chocolate liqueur!
See more recipes and cool craft ideas from Sweet Paul HERE. If you don't get the magazine, you should. It's pretty swell stuff.  -angelo


Beth said...

I laughed out loud at the title of this post.

But 17 ounces of mascarpone? Doesn't it come in 16-ounce tubs?

dstoutholcomb said...

holy smokes that looks good! please send asap!

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