14,647 steps
Ivy made tiramisu all by herself today. She's been talking about it for the past several days, and we've talked through the steps a few times. She was really proud of herself. And she has the perfect "dip & roll" technique for the lady fingers. The secret is to roll them in the coffee/marsala mixture super quickly. This will keep the biscuits from getting too soggy.
We had a quick trip to the chateau after school. Predictably, Dio didn't want to go. "The chateau is so boring!" I finally got him out the door and of course he had a great time. In this video he was trying to beat Eric's record for headers. He still has a ways to go...
Here's how we do tiramisu:
Whip 400 cl of heavy cream and 2 packages (500 g total) of mascarpone. Once it starts to firm up, add 2 packs vanilla sugar & 1/4 c white sugar and whip until firm
Make 1/2 c espresso and mix with 1/4 c marsala (we like Crema Mandorla as it has almond flavoring added).
Quickly roll the lady fingers in the coffee/marsala mixture and line the bottom of a springform pan. Spread half of the cream mixture on top. Dust liberally with cocoa powder.
Repeat once more with the lady fingers, cream, and then cocoa powder. Put grated dark chocolate on the top. Cover and let sit in the fridge at least 8 hours or overnight to give the biscuits time to soften.
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