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!