Dictionary defines this as: noun
an opinion formed beforehand without adequate evidence.
That’s exactly what I did with tiramisu — i had a preconceived notion that it’s one of the most complex desserts to make.
Oh tiramisu. How could I ever doubt thee?
There’s definitely no doubt I’m born with a HUGE sweet tooth when it comes to French or Italian desserts. Everything is so tantalizing to taste, hardly tooth-achingly sweet, and just plain AMAZING.
Sigh. If only desserts were calorie free. I could stuff myself silly for every meal.
Coming back to the point with “preconceived notion“. This is going to make your mind boggle, in a very good way. Just one taste is enough to convince that you can be a great pastry chef.
Well, I’d love to assume is that simple. Or at least preconceive it that way.
Sometimes you just need a nudge and pull yourself together. Gather the necessary ingredients and go for it. If it turns out delicious, toot your horn all over the place. If its a disaster, there’s no pressure of revealing it to anyone. Just grab and spoon and dig in.
Makes 4 servings (in dessert glasses)
- 2 egg whites
- 4 tbsp sugar
- 2 egg yolks
- pinch of salt
- 8 oz mascarpone cheese, softened at room temperature
- 4 tbsp amaretto liqueur
- 1 cup freshly brewed espresso, cooled to room temperature
- 24 ladyfingers
- cocoa powder
- optional: semi-sweet chocolate shavings
- In a stand mixer fitted with a whisk, whip egg whites and 2 tbsp of sugar on high for 1 minute or until soft peaks. Remove whipped egg whites into a clean bowl.
- In the same stand mixer bowl, add egg yolks, 2 tbsp of sugar and a pinch of salt. Whip egg yolks until pale and ribbony, about 1 minute.
- Remove bowl from stand mixer and stir in mascarpone cheese and 2 tbsp amaretto liqueur. Gently fold in egg whites until completely incorporate. Do not over-mix. Cover bowl with a cling wrap and refrigerate to chill.
- Meantime, brew 1 cup of espresso. Cool espresso to room temperature before adding 2 tbsp of amaretto liqueur.
- Add cooled espresso in a large shallow dish (eg. roasting pan). Begin layering tiramisu parfait by dipping ladyfingers one-by-one into espresso for a few seconds, or just enough to moisten. Do not dip longer that required. It’ll be difficult to build layers with moist crumbs
- Build a layer with moisten ladyfingers, topped with chilled tiramisu cream and finish it off with a dusting of cocoa powder and chocolate shavings. Continue building a second layer, beginning with ladyfingers, chilled cream and dusting of cocoa powder.
- Once all layers are built, refrigerate parfaits for at least 6 to 12 hours before consumption. The longer it sits, the better it gets.
Enough of a “noun” lesson for one day. Today, I pledge to cook/bake anything I want to, with or without having a preconceived notion. I feel so much better, now that its all out there in the open.
One thing is for sure, there will now be more homemade tiramisu in our life
Any preconceived notion you had earlier about a recipe? Got get ‘em!