Saturday, December 25, 2010

Tahoe tiramisu

Lake Tahoe Tiramisu

I call it Lake Tahoe Tiramisu because we are spending our white Christmas in Lake Tahoe a rented chalet. We do not have all the material we need. It is an improvised version, but burned out good.

I do not have picture of it because we finished it before I take picture.

Serve 4 persons
10 minutes for preparation,
4 hours for cooling

20 finger cookies
1 cup of strong coffee
3 egg yolks
1 tablespoon of sugar
½ pound of mascarpone

1. Beat egg yolks with sugar for 2 minutes or till it well blended,
2. Blend in Mascarpone to make a thick creamy mixture
3. Dip finger biscuit in strong coffee and take out quickly
4. Put one layer of creamy mixture on bottom of a glass cookie pen
5. Put ten dipped finger cookies
6. Put another layer of creamy mixture
7. Add another layer of 10 dipped finger cookies
8. Cover with creamy mixture
9. Cover up and leave in refrigerator for 4 hours
10. Serve

Tip: This is an improvised version of tiramisu due to lack of material such as liquor and cocoa power.
It turns out less rich but more refreshing.

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