turns out, tiramisu is relatively easy. the hardest part was finding mascarpone and ladyfingers.
first you make some coffee and stir in some rum to soak the ladyfingers in before laying them nice and neat in a 9×13 pan. then mix up egg yolks, sugar and salt, then add in the 1-1/2 lbs of mascarpone cheese (it’s like cream cheese)
i may have made a vital mistake while i went to find ladyfingers: i should have put everything in the fridge, but i didn’t think i was going to be that long. the mascarpone breaks down if it gets too warm, and when i came back the remaining mix was a little chunky. 🙁 my lack of foresight on the ladyfinger front may have been my undoing.
either way, it’s got to taste good, right? we’ll find out tomorrow when we eat it for birthday dessert.
NOW CHECK OUT THIS AWESOMENESS!!!
- 2 c. flour
- 1/2 tsp salt
- 1 c. fat (butter, lard, crisco)
- 1/4 c. sugar
- Cold water til dough comes together (1/4-1/3 c.)
- 6 c. blueberries (3 pints)
- 1/4 c. cornstarch
- 3/4 c. sugar
- 1/4 tsp. ground cardamom (optional)
- 1/4 tsp. nutmeg (optional)
- 1/4 tsp. salt
- 1 tsp. grated orange peel
- Mix flour and salt together. Add cubed, cold butter chunks or other fat. Use fingers to mix and crumble together. Add water gradually until dough comes together. Bring dough together and cover - you can flatten it in a disk shape and wrap in plastic wrap or just cover the dough ball. Put in fridge while you deal with the berries.
- Mix the cornstarch, cardamom, sugar, salt, orange zest, and optional nutmeg together. Add to blueberries in a large bowl and mix it all together. Set aside and grab the dough.
- Set your oven: 400º
- grease your pie plate. cut the dough in half and roll out half on a floured surface, flipping at first to make sure it doesn't stick. put it in the plate. throw those berries in. roll the rest of the dough out and cut off the jagged edges with your pizza cutter. cut into strips - 10-12 at least. lattice the strips by laying strips one way across the pie, then pulling them back alternating to insert the strips the opposite way. cut off the excess dough and make sure edges are all cohesive by using a fork on the edges or other method. time for the oven!
- bake at 400º for 30 mins, the drop temp to 350º for another 45-60 minutes til filling is thickened and bubbly.