Hello All! It’s February! We have a lot of big things in the work, and we once again apologize for the lack of updates and recipes. But trust us, big things are coming. We have a lot in the works, and are working to make everything come together so we can share and grow Two Young Ladies.
But let’s get on to the good stuff. Recipes! And today’s recipe is not only one of our favorites, it’s a real crowd pleaser. The recipe actually comes from our travels overseas two years ago to Europe. We started in Italy (Venice, Florence, Rome), then went to Barcelona, and ended up in London.
During our time in Rome, we went to the cutest little restaurant near the Catacombs. And while we were there with our tour group, we had the most amazing Tiramisu. And after a little sweet talking, we were able to get a general idea of what the recipe was, and now we’re able to share it with you.
While we chose to make our Tiramisu into a trifle, you’re more than welcome to make it in the traditional form. Either a 8×8 pan or 13×9 pan, it’s really up to you and how your want to layer it and how much you have. You can even do it in individual cups to be fancy!
Here’s a photo of us, in Roma, with our tour director, Andrea. We love him, and hope to go back to Italy to see him soon!
- 2-223g containers of Mascarpone
- 6 eggs (yolks and whites separated)
- 2-3 packages of lady fingers
- 4 tablespoons sugar
- 4 tablespoons unsweetened cocoa
- brewed espresso (1 1/2 cup or 12 oz. water and 2 tablespoons of ground espresso)
- 2 oz Kaluha
Leave Mascarpone out to come to room temperature, completely.
Then brew espresso and let it cool. When cool add a tablespoon of cocoa and 2 oz Kaluza. Mix and set aside.
Separate the eggs into different bowls. One of whites and one for yolks.
While separating eggs in the egg shell looks pretty (cause all the pros do that way) we recommend separating with your hands. SO. MUCH. EASIER.
In a stand mixer fitted with the whisk attachment, put in your egg whites and whisk on a medium speed. When the whites start to stiffen, add a tablespoon of sugar, and continue to beat until stiff peaks. Do NOT OVER BEAT.
Another tip, a lot of recipes says it only takes “a minute or so” for the egg whites to whip up, we think it depends on the machine. Our stand mixer definitely takes at least five minutes to get to stiff peaks. Don’t be alarmed if it doesn’t happen right away.
While the whites are working, whisk the egg yolks until their air rated. Add the remaining 3 tablespoons of sugar to the yolks and whisk until it’s fluffy.
To the yolk mixture, add the mascarpone and incorporate it with the yolks and sugar. Let it be creamy. Add vanilla.
Fold egg whites into mascarpone/yolks mixture. Be gentle. It’s best to fold the whites into the mixture in thirds.
In a shallow baking dish, put the espresso/cocoa/kaluha mixture. Lightly dip the lady fingers in. Don’t get too wet otherwise it will disintegrate.
(We apologize for the blurry photos, we’re still figuring out not only our new camera, but the lighting in our cave like apartment)
Layer lady fingers, fluffy creamy mixture and repeat.
Dust unsweetened cocoa over the top. Serve and enjoy!*
*For this particular recipe, we choose to make a simple whipped cream, and make that the last layer/topping. You’re more than welcome to do that, or leave it and serve it the traditional way.