Tiramisu

 

Every time the Olympics comes around, it's just like a giant smack in the face for my self-esteem.
 I mean come on, winning a dog-gone gold medal when you're 16?!
What was I doing when I was 16??
Picking my nose, that's what.

But for realsies. These athletes are insane in the membrane. I have so much respect for their lifestyle and dedication to their sport. Amazing, incredible beast people. Athletes are powerhouses of emotional and physical strength and I seriously envy them.

Sometimes I like to imagine myself in the Olympics. Maybe I'd be a bicycler. Or a rower... those women are hardcore.... Or a speed walker. (real sport. no joke.)

Note to self: stay away from sports requiring leotards. Wedgie city.

...Hey, if changing your mind was an Olympic sport, I'd take gold.

BUT enough feelings of inferiority towards muscular athletes, it's time to bake more dessert! Tiramisu seems like a good idea because well tiramisu is never not a good idea.

Now tiramisu is often thought of as only being served in fancy Italian restaurants.
But hold up, wait a minute.

Tiramisu is easy!
 That's right I said it. This recipe was simple and straightforward. 
Don't be insecure! You can totally make Tiramisu a common appearance in your house. Like an old friend that always knows how to cheer you up.

Boom. Just like that. Sophisticated dessert on your table, in your belly.

 Baking for the win!!

 The key is in the mascarpone filling. Fluffy and elegant to delight your taste buds.
You should be buds with this taste. Hah get it? Taste buds..yeah, yeah?
okay.

 Fold and fluff

Assembly in action. 

Some cookies must be severed in order to fit in. Hey, that's how life works sometimes. 

Especially in high school...

 

We didn't bother with cutting into squares. We scooped and enjoyed. But feel free to be fancy!

 

Classic Tiramisu

From: Bon Appétit Desserts Cookbook

Ingredients:

1 cup freshly brewed espresso

⅔ cup sweet Marsala, divided

3 tablespoons plus ¼ cup sugar, divided

3 large eggs, separated, room temperature

8 ounces mascarpone cheese, room temperature

½ cup chilled heavy whipping cream

26 crisp ladyfingers (Boudoirs, Champagne biscuits, or savoiardi

½ ounce bittersweet or semisweet chocolate

1 teaspoon natural unsweetened cocoa powder, divided

Directions:

Stir hot espresso, ⅓ cup Marsala, and 1 tablespoon sugar in small bowl until sugar dissolves. Chill until cold.

Meanwhile, vigorously whisk egg yolks, remaining ⅓ cup Marsala, and ¼ cup sugar in medium bowl. Set bowl over saucepan of simmering water (do not allow bottom of pan to touch water); whisk until mixture is pale, thick, fluffy, and doubled in volume, and a candy thermometer registers 160 degrees F, about 3 minutes. Remove from heat. Whisk in mascarpone cheese until blended.

Using electric mixer, beat egg whites in large bowl until foamy. Add remaining 2 tablespoons sugar and bear just until firm peaks form. Fold egg white mixture into mascarpone mixture. Beat heavy cream in electric mixer until soft peaks form. Then fold into the mascarpone mixture.

Working 1 ladyfinger at a time, quickly dip in coffee mixture to submerge, turning to coat. Arrange ladyfingers in single layer in 9-inch square glass baking dish, trimming cookies to fit as necessary. Spread half of mascarpone mixture over ladyfingers. Using microplane grater, grate half of chocolate over mascarpone mixture, then sift ½ teaspoon cocoa over. Repeat with remaining ladyfingers, mascarpone mixture, chocolate, and cocoa powder. Cover and chill at least 3 hours.