Tiramisu. Just the mere mention of it causes me to lose focus on anything else and to start drooling uncontrollably. I didn’t actually discover it until I was in high school, though. My friend Michelle (with whom I’ve since lost touch, sadly) had a car and on Friday nights, we’d go out for dinner and either out to movies or go to her house and watch movies. Or concerts. We frequented TGI Friday’s, where I learned to love Potato Skins, as well as Olive Garden, where I first met Tiramisu. It was love at first bite.
And while it’s not any more complicated to make than a trifle or an icebox cake, I’ve only made actual Tiramisu twice at home. I’ve made other things with the flavors of Tiramisu. But I bought some mascarpone with the notion of making Tiramisu. I’d picked up some ladyfingers the last time we were in Sioux Falls, and had been saving them.
So last weekend, I used the last of my espresso, and I made some Tiramisu.
And oh, it was SO worth it. The bambino didn’t recall ever having it, and Jay doesn’t go nuts for it the way I do, but they both asked for second pieces. I polished off the rest myself (over the course of a couple days).
Traditionally, Tiramisu is made with raw eggs, which is how I made this recipe. To cut down on the skeeviness of consuming said raw eggs, I used pasteurized ones, Davidson’s Safest Choice:
If you can’t find these in your store, or you’re not keen on consuming raw eggs, there are other recipes for Tiramisu that are made with whipped cream or a cooked zabaglione. I figure that I eat enough raw cookie dough, cake batter and brownie batter, I’d be fine. I chose the pasteurized eggs more for the sake of the bambino, and I warned him ahead of time what the dessert contained.
And as I already said, he liked it enough, he had seconds!