Cheers to two years

Well, today was this blog’s 2nd-year blogiversary. In honor of this momentous occasion I will do something I haven’t done in all two years of blogging:

Post a recipe!

(Can you stand the excitement?)

This is my favorite dessert:

TIRAMISU
4 large egg yolks*
1 cup sugar
8 oz. mascarpone cheese
1 pint heavy whipping cream
2 pkgs. ladyfingers
3 oz. (3 shots) espresso
1-1/2 tsp. brandy
1 Tbsp. powdered sugar
¼ tsp. vanilla extract
dark chocolate for garnish
1/4 tsp. cocoa

3-quart bowl, preferably clear glass


1. (Start water heating in double boiler.) In top part of double boiler, hand-whip together 4 large egg yolks and 1 cup sugar for 1 min. til thick.*

2. When water boils, reduce heat to low and cook yolk mixture, stirring constantly, 8 – 10 mins. Let cool.

3. Make brandied espresso.

4. Add mascarpone cheese to yolk mixture 1 spoonful at a time on low speed. Then beat on med. speed 2 mins. more til light, smooth and creamy. Cover, chill 45 mins.

5. Whip 1-1/3 cups whipping cream just until stiff peaks form.

6. Fold whipped cream thoroughly into chilled mixture. Chill for another hour.

7. Whip ½-cup whipping cream, adding 1 Tbsp. powdered sugar and ¼-tsp. vanilla extract to make sweetened whipped cream topping. (Do not overwhip; make slightly less stiff than for filling.)

8. Line bottom and sides of bowl with ladyfingers. Brush ladyfingers with half of the brandied espresso.

9. Spoon half of chilled cream mixture on top of ladyfingers. Repeat layers.

10. Top with sweetened whipped cream. Garnish with chocolate curls and a dusting of cocoa.

11. Refrigerate overnight.

12. Partake!

*For larger volume of filling, use 5 egg yolks, 1-1/4 cup sugar, and 10 oz. mascarpone. Add 1-2/3 cup whipped cream. Use 2/3-cup whipping cream for topping (increase powdered sugar to 1 Tbsp. + 1 tsp. but do not increase vanilla).