I am asked how I can make my Tiramisu ‘stand’ as it does? “It’s an old Tiharan Secret”
Bon Appetite!
Tiramisu for bears and coffee drinkers
bread pudding is an improvisational recipe
There was a time that people had the ability to add and subtract in their head, eye ball a construction project with beautiful results, paint without numbers and create something wonderful. However, everyone can recapture those long lost abilities and cooking skills by simply viewing most things including recipes as ‘guidelines.’
My grandmother was brilliant in the kitchen and she would tell me that cookbooks are ‘useful’ and help to ‘spark an idea’, but were really only ‘guidelines.’ This time in my bread pudding, I used banana nut muffins, croissants, and french bread as the base. This is why a bread pudding can be wonderfully different every time!
I believe all ‘Bread Puddings’ were really only a catch all dessert bound together by eggs, infused with fruit and cream, and covered with a yummy sauce. One nice feature of my bread puddings is that they reconstitute very well. Left over sections can be placed into a container covered with sauce and they microwave back to life beautifully!
So here’s the recipe... make it for someone you love.
tiramisu with man-fingers
It’s hard not to enjoy a good Tiramisu, but finding one that you really like always takes a bit of effort and experimentation. Believe it or not there are actually Tiramisu police that go around ranking every effort of this lady finger inspired dessert… but I am here to tell you now that lady fingers really don’t work too well.
Tiramisu police will tell that this dessert has certain qualities and it has the right to be boring.
I love the concept of soaking the fingers in various liquors: chocolate, honey and coffee. What I don’t love is a bunch of soggy mush, so I went out to design something that would hold together long enough to be placed in the container and be uniform in texture and consistency. Secondly, most recipes do not make a meringue properly and with insufficient egg whites to add some solidity to the dessert. I don’t want something hard, but runny is not acceptable.
Using the same number of egg whites as egg yolks not only simplifies the dessert, but it also aids in making a more solid dessert. My meringue recipe ( check my Key Lime or Lemon Meringue for hints) woks perfectly in this dessert.
Oh yes, I lost 2 more pounds on Jenny Craig… sooooo
enjoy!
Roger Freberg