{"id":221,"date":"2009-02-27T22:47:54","date_gmt":"2009-02-27T11:47:54","guid":{"rendered":"http:\/\/rg-d.com\/BioLOG\/?p=221"},"modified":"2009-03-19T18:54:20","modified_gmt":"2009-03-19T07:54:20","slug":"tiramisu","status":"publish","type":"post","link":"https:\/\/rg-d.com\/BioLOG\/2009\/02\/27\/tiramisu\/","title":{"rendered":"Tiramisu"},"content":{"rendered":"<p>Audra wanted me to make this for Kevin&#8217;s birthday. Until now I&#8217;ve been a strictly savoury sort of guy\u2014although I do a mean crumble and real custard if pushed. But I&#8217;m always up for a challenge, so thought I&#8217;d give it a go.<\/p>\n<p>I soon found more recipes than there are Italians, and then one on the pack of Savoiardi (Ladyfingers); so decided to extract the best from each and essentially make it up as I went along. So, for posterity:<\/p>\n<h2>rpg&#8217;s tiramisu recipe<\/h2>\n<h3>Ingredients<\/h3>\n<ul>\n<li>Six eggs, separated<\/li>\n<li>200 g sugar<\/li>\n<li>splodge real vanilla essence<\/li>\n<li>pack of Savoiardi<\/li>\n<li>small pot strong espresso<\/li>\n<li>1\/2 cup brandy<\/li>\n<li>500 g mascarpone<\/li>\n<\/ul>\n<h3>Protocol<\/h3>\n<ol>\n<li>Prepare a pot of espresso  (about a cup\/4\u20136 servings) and allow to cool<\/li>\n<li>Beat yolks together with the sugar (hand balloon whisk) until pale yellow and smooth and creamy, and most of the sugar is dissolved. Mix in the vanilla essence<\/li>\n<li>Fold in 250 g mascarpone and beat for a couple of minutes. Add the rest of the mascarpone and beat again until smooth and all the sugar is dissolved<\/li>\n<li>In a clean bowl beat (electric whisk) the egg whites and a generous pinch of sugar until stiff peaks form<\/li>\n<li>Gently combine the meringue with the yolk custard, a little at a time, until completely mixed<\/li>\n<li>Pour the espresso into a shallow container (e.g. Chinese takeaway box) and stir in the brandy<\/li>\n<li>Dip each ladyfinger, sugar-side, into the coffee\/brandy for about 2 seconds, and place on the bottom of the serving tray, dry side down, until the base is covered<\/li>\n<li>Cover the base with 1\/3\u20131\/2 the custard (cream). Sprinkle cocoa over it<\/li>\n<li>Repeat for a second layer of savoiardi; followed by the rest of the cream. Sprinkle cocoa (through a tea strainer)<\/li>\n<li>Refrigerate overnight<\/li>\n<\/ol>\n<div id=\"attachment_224\" style=\"width: 448px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-224\" class=\"size-full wp-image-224\" title=\"tiramisu\" src=\"https:\/\/rg-d.com\/BioLOG\/wp-content\/uploads\/tiramisu.jpg\" alt=\"Tiramisu, ready to go\" width=\"438\" height=\"300\" srcset=\"https:\/\/rg-d.com\/BioLOG\/wp-content\/uploads\/tiramisu.jpg 800w, https:\/\/rg-d.com\/BioLOG\/wp-content\/uploads\/tiramisu-300x205.jpg 300w\" sizes=\"auto, (max-width: 438px) 100vw, 438px\" \/><p id=\"caption-attachment-224\" class=\"wp-caption-text\">Tiramisu, ready to go<\/p><\/div>\n<p>We&#8217;ll see how it goes <a href=\"http:\/\/audrasaustralianadventures.blogspot.com\/2009\/02\/le-invitan.html\">tomorrow<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Audra wanted me to make this for Kevin&#8217;s birthday. Until now I&#8217;ve been a strictly savoury sort of guy\u2014although I do a mean crumble and real custard if pushed. But I&#8217;m always up for a challenge, so thought I&#8217;d give it a go. I soon found more recipes than there are Italians, and then one [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66],"tags":[65],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-tiramisu"],"_links":{"self":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/comments?post=221"}],"version-history":[{"count":0,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/posts\/221\/revisions"}],"wp:attachment":[{"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/media?parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/categories?post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rg-d.com\/BioLOG\/wp-json\/wp\/v2\/tags?post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}