A New Year

Well well, I just checked that my last post was on June!! sorry blog followers, I hope you didn't lose complete hope in me. Life has been crazy around here and I have been super lazy too, I must confess. So, new year, new hopes, new resolutions (I don't believe in that resolution thing, though), more blog posting, less baking because my husband wants to lose some weight, less stress (hopefully), more time to take care of my self.........just a tiny bit more, and most importantly: good health and happiness. I believe that happiness comes when we feel satisfied with whatever God blesses us with, and always be thankful. 2009 was a "OK" year for me, ups and downs but I am thankful for everything that had happened that past year. I am thankful that my family is healthy. Thankful for being around my kids, seeing them growing and happy. Thankful for everything, good and not so good.

I am also very happy to get my first photobook. I was so excited when I saw it. An entire book made out of.....my pastry creations!!! Not be confused : THIS IS NOT A COOKBOOK, it is a photo album put in a form of a book. I just love it! It has my personal favorites, and people's favorites too. Who knows, may be next year at this time I would be writing about my cookbook! what do you think, would you be interested in a SweetAlmond cookbook? would you buy it? (honest question I know). No seriously, If I write a cookbook it would be done with love, a passion put into words and pictures that go straight to people's hearts, eyes and tummies of course. Whenever they open my book, I want people to feel the urge to bake, and be super happy with the result: look and taste wise, nothing else would matter....truly!

I started this year with one of my absolute favorite desserts: Tiramisu. I did not make it as a special dessert for the New Year, we actually don't do anything special on that day. I just had mascarpone cheese for couple days in the fridge and some "free time". I also had this idea of making Tiramisu in chocolate cups for some time in my mind. Plus, I have those printed "SweetAlmond" ribbons which have been waiting for so long to be wrapped around something!! The problem is that I can't stick them everywhere otherwise my photo stream will all look the same!!
This is my favorite recipe, made it over and over and never been disappointed. It is not too sweet, which I like. You can assemble this dessert in one big dish or what I personally prefer, make it as individual servings. In this particular one I built cups out of chocolate and followed the same assembling process. As you know, Tiramisu is best eaten the next day, but a few hours in the fridge would be enough if you can't wait.

16 oz Mascarpone cheese, room temperature.
1/2 cup sugar
1/4 cup water
6 egg yolks
1/2 cup heavy cream
1 to 1 1/2 cups freshly brewed coffee, cooled.
Lady fingers
cocoa powder and shaved chocolate for garnish

Preparation

1- Combine the egg yolks, sugar and water and cook over a double boiler whisking continuously (you can either use a whisk or a hand held mixer) until thick and light in color. This may take from 5 to 10 minutes. Set aside to cool.

2- In another bowl whisk the cheese to soften its consistency. Add the cooled egg mixture and whisk until well combined.

3- Whip the heavy cream to soft peak and gently fold it into the cheese mixture.

4- Start buliding the Tiramisu: dip the lady fingers in the coffee on both sides. Be careful not to dip them for too long otherwise they'll be too soggy. Start arranging a layer of ladyfingers then cheese mixture and so on. The last layer should be cheese. Sprinkle the top with cocoa powder and /or chocolate shavings and refregirate for a minimum of 3 hours.

Do not forget these important points:

1- bring your mascarpone cheese to room temperature before using.
2- After cooking the egg yolks let them cool down slightly before you add them to the cheese.
3- Do not use HOT coffee to dip the lady fingers in and do not dip them for too long.
4- You have to wait atleast 3 hours before consuming the Tiramisu.
5- Eat with moderation.

Note: for a fluffier tiramisu, you can add two egg whites beaten to soft peak with 2 tablespoons of sugar. Add them to the cheese before adding the egg yolks mixture. Follow the rest of the steps.