authentic tiramisu

Screen Shot 2016-01-05 at 3.01.52 PMThis stuff is AH-MAZING! Because I need to remember this, here is what I did and how I did it for next time.

NOTE:: this is NOT EVEN REMOTELY ALLERGEN FREE or healthy, but if you can have eggs, dairy and wheat, it’s to die for

  • 2 packages lady fingers (though if I can find the authentic cookies instead of the spongy stuff they sell here it will make this dish even better)
  • 2 cups (16 oz) cold brewed espresso
  • 2 Tbsp cocoa powder (divided)
  • 1/4 cup Brandy
  • 6 eggs (separated into yolks and whites)
  • 2 containers (16 oz total) of Marscapone cheese
  1. Make the espresso the night before and store in the fridge. You HAVE to have this super strong high quality coffee or espresso – regular coffee just won’t cut it. Cold press was so easy (fill about 1/3 of the press w grounds and 2/3 water) to get that strength.
  2. Next day, take out eggs and Marscapone and bring to room temp
  3. Pour espresso into a shallow dish. Add in brandy and sprinkle with 1 Tbsp cocoa powder
  4. in a CLEAN and cold bowl, whisk egg whites and 1 Tbsp sugar until stiff peaks form. I learned the hard way you can NOT whisk egg whites in the bowl that has any of the yolk in it, so make sure to do the whites first in the clean bowl.

    {On a side note, the semi-foamy sweet egg white flop made some killer french toast soak, but this is much faster and easier if you do it right the first time}

  5. Gently transfer over to new bowl (so you can keep using the kitchen aid bowl), then whip egg yolks with 3 Tbsp sugar until foamy. blend in all Marscapone until smooth and creamy. Then gently fold In the egg whites mixture until blended
  6. Dip lady fingers quickly into espresso mix and cover bottom of dish. Layer with the cream mix and alternate until done. Top with Cocoa powder and chocolate shavings and refrigerate 4 hrs or overnight!

Chocolate Molten Lava Cake

I desperately wish I had come up with this recipe on my own and would be able to take credit for it’s divine qualities, but alas, I did not so I feel I should be generous and pass it along. This recipe has transformed my entertaining and is definitely THE recipe I now go to when serving guests.  It never fails to impress and on top of that, it’s quick and easy!  My husband used to claim he wasn’t a big chocolate fan, but that all changed with this cake and he now requests this above all else.

Here it is, only slightly adapted from the original by Emeril.

  • 1 1/2 teaspoons butter, plus 1/4 pound (1 stick)
  • 4 teaspoons all-purpose flour, plus 2 tablespoons
  • 6 ounces bittersweet or semisweet chocolate, chopped
    (I prefer 3 oz of extra dark 60-80% fine chocolate such as ghiradelli, etc & 3 oz milk chocolate)
  • 2 tablespoons cold heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/2 cup cold heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon amaretto (or nut-flavored liqueur) -or- 1-2 drops of your favorite essential oil (doTERRA wild orange is phenomenal)

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Carefully fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.

NOTE: do NOT overcook!  This one will take some practice.  My oven is 10 min MAX or you will have nothing more than a soft brownie, not liquid center… if in doubt, take it out!

Remove from the oven and let cool in the ramekins for 2 minutes, then carefully turn them out onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and oil or  liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

The amaretto or orange whip cream is amazing alongside any type of fruit, but I personally prefer a scoop of vanilla ice cream topped with a dollop of the whip cream to counteract the warm oozing chocolate cake.  There’s nothing better!

I regret not having a photo as they do not stick around long enough to capture them, but I next time I make these I will be sure to post one!