Some of you might know that I have a food blog – Just Married & Hungry. I love cooking – well I newly love cooking and M loves to cook as well. So I started a food blog… however it kind of got a bit forgotten, and all the attention was going into Aartifi-IT. So I decided to merge the two blogs together… and so I have! You can view all my “Just Married & Hungry” posts here… or you can click the polaroid in the right-hand column to check them all out. I have also updated the About section of the blog.. and there is a little bit as to why I started the food blog in the first place.. if you are interested, have a little read.
Also to celebrate the merging of my blogs… I leave you with this amazing tiramisu recipe that I made for M on his birthday last month. It’s brilliant and turned out so well! The layer of chocolate ganache really is the perfect addition to a tiramisu… enjoy
Here’s what you need:
3 large eggs (split)
4 tbsp extra-fine sugar
300 gr mascarpone
3 tbsp whiskey/brandy/amaretto – I used whisky
2 dl strong freshly made coffee
2 packets of lady fingers
chocolate for decoration
For the ganache: 125 gr dark chocolate and 90 ml double cream
1. Beat the eggyolks with the sugar to a creamy yellow. Stir the mascarpone with the whiskey and add this to the sugar/egg mixture. Beat the eggwhites stiff and fold through the mixture.
2. Mix the coffee with the 1 dl water. Dip your ladyfingers into the mixture and put them in a large enough bowl to hold it all. Make sure the bottom is covered with the ladyfingers.
3. Add half of the mascarpone mixture to the bowl and smooth the top.
4. Add another layer of dipped ladyfingers.
4. Make the chocolate ganache by putting the cream and chocolate into a bowl and heat this au bain marie untill it becomes silky and smooth. Allow to cool before adding it to the tiramisu layers. Once cool add to the ladyfingers layer and smooth the top of the chocolate.
5. Add another layer of dipped ladyfingers.
6.Finally add the other half of the and sprinkle with either cocoa powder or chocolate sprinkles (you can also add a layer of whipped cream first if you feel like it).
7. Allow to set in the fridge overnight … or for atleast 6 hours before serving.
I made mine in little glasses…. just to be a little different. You can do this too.. just follow the recipe over, but create the layers in the small glass instead of in the large glass bowl…. it makes serving the dessert very easy too! I also topped mine with blackberries – just to make it look that much better!
(Recipe adapted from: Jungle Frog Cooking)