Tiramisu

I've made this Tiramisu twice so far, and at each dinner party it's gotten rave reviews.  So here is my version of a Tiramisu.  I've made it the old school hard core way with using egg yolks, and this is actually better! Plus you don't have to waste any egg whites. I also found most people do not like the taste of soaked lady fingers, which I wasn't a huge fan of either.  Using a Brush and barely dipping the lady fingers gave them the flavor and a little moisture without being dripping wet.  

1 cup of brewed strong coffee brewed (3 heaping tablespoons of fresh ground French roast, brewed in a small French press for 5 minutes. Then poured in a bowl.)

1 container of Trader Joe’s heavy whipping cream – 16 ounce bottle

4 tablespoons of Torani vanilla syrup (can substitute white sugar and vanilla extract)

2 tbsp instant espresso powder (Medaglia D Oro Espresso powder - seen at Fresh and Easy and Good News cooking store) 

2 cup of milk

1 - 8 ounce container of mascarpone cheese softened to room temperature (trader joe's) 

¼ cup sugar

1 pack of vanilla jello instant pudding mix for 6 cups of pudding

¼ cup dark rum or kahlua

24 lady fingers

1 hand full of dark chocolate chips (about ¾ cup)

Makes 1 tiramisu for a party of 8-10 people

Brew the coffee and pour into a bowl.  Set aside.  In a bowl for the electric mixer, pour the entire bottle of heavy whipping cream.  Using an electric mixer, (use the whisk attachment if using a kitchenaid) beat the heavy cream.  Stream in 4 tablespoons of vanilla syrup while it is mixing.  Beat until the consistency of whip cream.  Peaks can be made in the cream.  Taste the cream if the consistency and sweetness is to your liking.  Once it is ready, pour mixture into a side bowl.   Scrape bowl with a rubber spatula but no need to wash out.   Measure out 2 cups of milk into a bowl or liquid measuring cup.  Add the instant expresso.  Mix until dissolved and incorporated. Change the attachment to the flat beater if using a kitchen aid (keep the regular beaters on with a hand mixer) and beat the mascarpone and the ¼ cup sugar together.   Pour in the vanilla jello mix.   Stream in the espresso milk ¼ cup at a time.  Beat until smooth.  Once all the milk is poured in, mix for about another minute.  Then take half of the whipped cream and mix into the coffee custard until incorporated.  Stop and set aside. 

Assemble:

Take a lady finger, and the bowl of coffee.  Quickly dip each side of cookie in the coffee.  Do not soak! Maybe one second on each side.  Then, place in the 8 x 8 glass container.   I found about 8 lady fingers fit on each layer.  I did have to break one ladyfinger on each layer to make them fit, FYI.  Take a brush, dip the brush into the rum or kahlua, then brush each of the lady fingers.  I find the dabbing motion worked best.  Then place half the coffee custard mix over the top of the lady fingers and spread to coat and form a single layer.  Dip each cookie again in coffee and place on top of the mixture forming a single layer using another 8 lady fingers.  Take a brush, and dip in the rum or kahlua.  Brush the lady fingers with the alcohol. Then spread the coffee cream again.  Do the last layer of lady fingers dipped in coffee, brush the cookies with the alcohol, then on top spread the rest of the reserved whipped cream and spread to form a single layer.  Top by sprinkling chocolate chips.  For a more traditional look, dust with cocoa powder.  

Mochachino Cookies

Mochachino Cookies

These were quite popular with my coworkers.  They came out thin, crisp, yet a little chewy

½ cup butter (1 stick)
1 cup brown sugar

½ cup white sugar

1 egg

2 tsp vanilla

1 tbsp milk

2 tbsp instant espresso powder – Medaglia D'Oro Instant Espresso Coffee (I have seen this available at Bristol Farms, Good News!, Amazon). 

½ tsp salt

½ tsp of baking soda

½ tsp of baking powder

1 ½ cups flour

1 ¼ cup dark chocolate chips (Ghirardelli)

Parchment paper

Heat oven to 375

Cream wet ingredients: Butter, sugars, and egg until smooth.  Then add vanilla, milk, and espresso powder.  Mix until smooth.  Add the espresso powder, salt, baking soda, and baking powder and mix until smooth.  Then add the flour a half cup at a time until full incorporated.  Last, add the chocolate chips until mixed.  Stop mixing.  Line the cookie sheets with parchment paper.  Using a cookie scoop or rounded teaspoon, scoop the dough onto the parchment paper covered cookie sheets.   These cookies expand, so I only put 9 per pan instead of 12.  Bake for 10-11 minutes.   The cookie dough will already have a golden brown color because of the espresso, so you have to bake them until they are set, but they will brown just a little more.  Allow to cool on the cookie sheet for a couple minutes before removing to a wire rack to cool completely.  Makes 3 dozen. 

Note: regular instant coffee can be substituted for instant espresso.  The darker the better.