Super Easy Tiramisu

Wow. I had no idea tiramisu was so easy to make! Don't get me wrong, you definitely need to pay close attention to the recipe, but I mean..... This was fun and easy enough that Matthew and I managed to perfect it whilst drinking our Valentine Veuve. Winner winner!

Matthew has had "learn to make tiramisu" on our collective bucket list that we wrote on our second date, and I thought it was the perfect opportunity to do something DIY adorable instead of getting some cliche, played-out gift. Whomp whomp.

So I decorated and spent what I told him was a girls night making this heart-shaped instruction book. I hid the ingredients in Whole Foods bags adorned with hearts and warnings that he better not open them if he knows what's good for him. Worked like a charm.



My recipe book for Matthew. A keepsake.


Here is MY recipe - collected from a few different sources, and thus....perfected MY way. Easy peasy.

Ingredients: (For a 12 x 12 dish - divide recipe portions as necessary. We made a 5 x 5 personal size to split between the two of us, so I took this original recipe and cut it in half)

30 lady fingers (Whole Foods has gluten free!! Eeeee!)
16 oz Mascarpone cheese
1 & 1/2cup brewed espresso (I headed to Starbucks for this one - great choice!)
1/4 cup brandy
1/4 cup amaretto
6 large egg yolks, (room temperature)
1/4 cup sugar
Baking cocoa (to sprinkle as making)

Directions:

Whisk the egg yolks together with the sugar on high using a hand mixer or mixing machine for 5 minutes or until thick, creamy, and light yellow. Using the mixer on medium to high, add half (1/8 cup) of the brandy, half (1/8 cup) of the amaretto, 1/4 cup espresso, and all of the mascarpone. Combine leftover 1/8 cup brandy, 1/8 cup amaretto, and 1 & 1/4 cup espresso in a shallow bowl. Dip the lady fingers for a few seconds each  - enough to soak but not make them mushy. Line the bottom of your 12 x 12 dish with lady fingers and cover with a layer of the creamy mascarpone mixture. Sprinkle baking cocoa on top of the layer. Dip second batch of lady fingers in the espresso, brandy, amaretto mixture, and line a second layer; topping it again with the creamy mixture. Sprinkle baking cocoa on the top, cover with plastic, and refigerate for AT LEAST an hour. Tiramisu is best when left overnight. Try both - there is a huge difference! We ate ours the night of and tried it again the next night and after 24 hours, it was perfect.




The last photo before it was demolished!!!



ENJOY!!!