Pick me up you Italian goodness

Tiramisu

Tiramisu is now on the top of my dessert list, which is not hard as i haven't bean able to eat dairy in many years (so pretty much anything is awesome, except let me say how i do not like creme caramel seriously now what is the point of glorified custard..... please note i had this at Rockpool and well i think theirs would be one of the best, so that is at the bottom of my dessert list. end rant)

At Siglo 2 weeks ago i think.... memory fuzzy drunken goodness with Kieran, CS and D drinking we had to try the best springrolls in melbourne (you must try them definately takes out the #1 position in Melbourne) and their dips are really good. I heart Siglo if you cant tell already.

Frist i will mention the drinks you must try their Cigar Lovers Martini, cant remember what was in it but it was seriously good. Also the standard drink for me is a Grey Goose Vodka Martini, i was a gin martini person but had way too many of those, hehehehe

Back to dessert we all had tiramisu and i loved it loved love love heart lick the bowl loved it

Inspiration came to me (like a light bulb above my head ) I had to make one. Did my homework read heaps of recipes (2 days of full on reading) and i came up with this one.

So planned cooking never really turns out for me as you can probably tell the tiramisu is missing a layer..... not only was my tin too small for the next layer i didn't have enough of the marscapone mix left and i purchased way too many lady fingers.... hehehe but saying that i surprised myself and it tasted amazing, hence the post.

My delay in posting means that i have been able to create a real tiramisu because i doubled the proportions to fit in a 40cm circular tray (It was giantor, greek easter so many mouths to feed)

Ingredients

1 packs  Lady Fingers (Savoiardi)

Coffee (what ever you have so i had greek coffee and added a little nescafe... i would have preferred espresso)

Drambuie (their are many options here but i seriously recommend using drameuie)

2 Marscapone Cheese (each container is 250g)

6 Eggs

1 cup Sugar (preferrable caster but i used normal sugar)

Deep Tray (super deep or individual bowls/cups/wine glasses)

Cocoa Powder

1 block Dark Chocolate

Method

Start by making the coffee (it has to be cool when dipping the biscuits), use what ever you have and make a bowl of it, better to make more coffee than not. I'm guessing the amount would be 2 mugs worth of coffee... strong.

Add Drambuie to the coffee to achieve the desired taste (this has to be what you want the biscuits to taste like, try to get a nice balance between the coffe and drambuie)

Set a side and let it cool completely

Eggy Weggy time

Seperate eggs into two mixing bowls (egg whites should go in a larrger mixxing bowl)

Add 1 cup sugar (i probably 8/10 of the cup because the biscuits are cover in sugar) to the yolks

Beat (using a electric beater) yolks and sugar until sugar disolves this will take about 10 mins

The yolk mixture will be creamy and thick

Add the marscapone cheese and mix well (use the beater, its quicker)

Clean Electric Beater and dry completely

Beat egg whites to stiff peaks (I hope you all know the rule about this, no water can be present other wise they will not beat proporly)

Fold in the yolk mix (do this very slowly to retain the air in the egg whites, google how to do this)

Once combined set a side

Dunk the ladyfingers into the cooled coffee and drambuie mix 3 times each

Place lady fingers on the bottom of the tray (doesn't matter if there are gaps)

Pour half the egg/marscapone mixture of the top and smooth out

Biscuits should be covered and you should have a depth of about 1-1.5cm (or more if you want)

Dust with cocoa

Repeat

Refridgerate for 24 hours if its in a big tray otherwise no less than 4 hours. It needs this time to set the egg/marscapone mix

Before you serve Grate over with the dark chocolate

ENJOY everyone, i can honestly say i love love loved it