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14 February 2010 @ 02:01 pm

for you stef <33

Valentines day is cute for me, but it is not worth it in comparison to how much it really makes people feel BAD. Contemplated going to the Moroccan Soup Bar in Brunswick(?) to sample their vegetarian $17-or-something banquet, 3 courses with a little sweet and dark coffee at the end.

But really, J bought a ps3 today before work(!!), so I think i'll gather some picnic-y niceties and we'll play metal gear solid 4, hoho. Will try that place later.

I think i'll make tiramisu today as well, and truly... tiramisu is wonderful and a lot of people like it. This is the best recipe i've tried (and i've tried at least 9...), it's from the mum of the little girl I nanny. They're Sri Lankan and obsessed with Italian cuisine, and had the most amazing-looking trip to Italy recently. The mum is my go-to when it comes to a lot of cooking discussion. She is an amazing cook, and makes wonderful things for her kids to have, I love all the things she's made that i've tried!

So, all i'm saying is that this is a recipe that goes into my 'perfect' classification, along with my recipes for Japanese autumn soup and some others (i'll put that up another time... you really have to try it).

Lelani's Tiramisu
Serves 6 (or you can just keep eating it for the next 5-6 days..)

6 egg yolks
8 egg whites
125g caster sugar
500g mascarpone
375ml strong coffee
4 tablespoons kahlua (can be substituted with tia maria, or any coffee liquer)
1 sponge cake (safeway supermarket sells a square plain sponge that is great for this)
2 tablespoons hazlenut(better if roasted) chopped kinda roughly
100g dark chocolate, grated

Cut the sponge in half, width-ways. as if you were separating it into two layers, if that makes sense. Then cut it into fingers however you please, you're going to be arranging them to form layers. Also, make the coffee and put it aside to cool.

Whip the yolks in a bowl with the sugar until they are thick and creamy. Add the mascarpone and whisk until it is well-blended, the mixture should be thick and 'ribbon' away from the whisk(it falls from the whisk kind of like... a falling ribbon. it's a lame baking term.) Whisk the egg whites to soft peaks and gently fold them into the mascarpone to blend. Don't mix the hell out of it, because if you gently fold the texture will be better.

Put the cooled coffee into a bowl and mix in the kahlua. Dip the sponge into the liquid mixture, and use them to line the serving dish. Don't over-soak, but you'll get the feel of it. Use less soaking on the lower layers, and a good amount of soaking on the upper layers. Closely pack each layer with this sponge, and make a pattern by doing sponge first, then spreading the mix, then more sponge etc, until you've reached the top of your large serving bowl that you're going to scoop & serve from. Big fruit-bowl like serving dishes are best. When you're placing the mascarpone mix on, sprinkle with the chocolate and hazlenut generously, but save some for the very top. Refridgerate at least a couple of hours before serving.