This recipe is, by no means, a true tiramisu. What it lacks in richness and tradition, though, it makes up for in ease. Michael and I dreamed this up when I picked up mascarpone, berries and hard lady fingers. I use Ferrara brand Crisp Savoiardi (these) for the lady fingers and find them at Shoppers Food. I bought these ingredients intending to just sweeten the mascarpone and throw everything together in a tasty summer dish. This didn’t happen, so instead we invented this.
Ingredients and Equipment:
- A pan. Small pans yield more layers. Glass is nice because you can see the layers.
- Instant Coffee/Espresso (enough for two cups)
- Water for Instant Cofee/Espresso (enough for two cups)
- Liquor – you choose – Rum, Coffee Liquer, Amaretto (to taste)
- One Container Hard Lady Fingers
- One Small Container Mascarpone Cheese (8 oz or so)
- One container of Cool Whip (you won’t use it all)
- Powdered Sugar (to taste)
- Cocoa powder and fresh raspberries for garnish.
Make a couple cups of super-strong instant coffee. You should probably use espresso, but we didn’t have that lying around. To this, add your liquor. We added some Bacardi 151 (only rum in the house) and some Disaronno Amaretto. Put this into a shallow and wide bowl, because you’ll be dipping the lady fingers.
Dip one side of your hard lady fingers in this liquid goodness and lay them into the pan. We used a square 9 inch Pyrex pan. Cover the bottom of the pan with these soaked lady fingers.
If you dip more than one side of the lady finger, they’ll disintegrate, and they’ll be a little too mush-y to neatly scoop out of the pan when you serve it.
For the filling, mix the mascarpone cheese, half a container of light cool whip, powdered sugar to taste and a bit of the liquid goodness together. There was a lot of tasting to make sure we had the filling where we wanted it – add more cool whip and sugar as you please. Place a layer of this over the lady finger layer. Repeat the layering until you are out of ingredients or out of pan. Finish with a layer of filling on top.
Stick in the fridge until it’s cold enough that you want to eat it. Before serving, dust the top with cocoa powder. If you put it on a while before serving, it sinks into the filling and doesn’t look as pretty.
Garnish with some fresh raspberries, eat at will. I know I consumed about half of the pan while drunk a few nights after we made this.
In case you can’t tell from my very abstract recipes, I don’t measure much of anything, and have no reasonable ideas of measures in my head. I’m a big fan of extremely simple recipes that can be added to or changed as much as you prefer.
Post a Comment