Thursday, August 18, 2005

Almondmisu

So Whole Foods has this wonderful almond tiramisu that is simply out of this world. The almond gives the mixture a lightness that the coffee base tiramisu can't reach. I'm making it for a party this weekend and I am telling you it's out of this world. As I am all about adding an element of trashy to my elegant dishes, I am including a block of cream cheese to the mix because marscapone cheese is like crazy expensive. $4.99 for an 8 ounce carton????? You know what's cheap? Ladyfingers. On a night where we took J's mother to Pasta Plus (MMMMMMMMMM), we stopped by their little deli and picked up a ginormous bag of savoyardi for 3.99 along with an equally ginormous bag of amaretti cookies. That will be make about four or five of my ginormous pans of tiramisu.

Here's my Almondmisu recipe

6 large eggs, separated
1 1/2 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1 8 oz block of cream cheese
1 cup chilled heavy cream
4 cups almond syrup (the kind that Starbucks uses to flavor their coffee)
4 tablespoons amaretto
36 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup finely smooshed amaretti cookies
1/4 cup of sliced almonds, toasted

Over a double boiler, whisk together yolks and 1 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add amaretto and beat until smooth and uniform. Take off the heat and beat in mascarpone and cream cheese until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/2 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Pour almond syrup in a shallow bowl. Dip 1 ladyfinger in syrup, soaking it about 4 seconds on each side, and transfer to an 9 x 13-inch glass baking dish. Repeat withmore ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Sprinkle crushed amaretti and almonds on top. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

3 comments:

Eric said...

My fiancee and I absolutely love this cake and plan on serving it at our wedding in August. We did a bit of intelligence work with the bakers at our local WF and found out that this cake is baked not buy WF, but by a local DC bakery on contract. Unfortunately, he baker couldn't remember the name - but we're on the case. If anyone hears anything, please post!!

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