I’ve really loosened up since beginning this venture, this wonderful world of Jenni’s Dish (formerly Jen’s Dish)…It has become a place for ideas and creations beyond my imaginings the day I sat down and wrote my first post. I’ve taken to being really open to new and creative subliminal ideas planted by an array of fine chefs and I read every cookbook I can get my paws on. I search the web for dishes that I think up off the top of my head, things I may recall having had once in a restaurant, maybe triggered by a small detail I see, hear, touch, or smell.
This Tiramisu was absolutely a five-star experience for the tastebuds. I adapted a recipe I found, and of course adjusted it to make it my own, adding a few twists particularly to appeal to people who don’t like tiramasu generally because of that taste of alcohol which can overwhelm the sweetness. Yet the liquor can add its non-alcoholic flavor to this dessert, so this recipe explains how to reduce the alcohol by bringing it to a low boil, (and you can do this with any alcohol).
Tiramisu is a tricky game to play as the combos need to be simple and elegant, much like myself… ha ha!!! Hippie chick gets simple and elegant….Film at 11!!!
And while I’m digressing: Who would’ve thought a girl from such humble beginnings, a hippie kid running around the wilds of Big Sur and Hawaii–who sang the blues, did live theatre, worked in the restaurant biz, bartended (and happened to be a hell of a natural cook–years later would end up writing a blog on the Internet, a medium she knew nothing about until 5 years ago?
Until last October (2009), while sitting in a movie theatre watching “Julie and Julia”, I had no idea what blogging really was all about. I find that they are very much about life — your life, my life, doesn’t matter. For me, it’s about stories and recipes, and the sweetest sort of inspiration, from a movie where I learned that Julia Child started her “working life” in her 40’s — and saw clearly that it wasn’t too late for me to do anything I set my mind to. It literally came over me like a wave, not just Julia’s story, but the story of Julie as well, realizing her potential as a cook and a writer. My father was a writer and a very good one I might add, with many credits to his name, having started in radio and moved to television comedy-variety- shows like Milton Berle, Perry Como, and Andy Williams, and of course “Make Me Laugh”. I wish he were around today to see my work, as I feel he would kvell* over it!!! And speaking of kvelling, that is how I feel about this creation.
Have ready a deep glass bowl, or a 13x9x2″pan
3 cups Fresh Raspberries
1 cup seedless raspberry jam
2 tsp vanilla
1 tsp lemon juice
8 TBLS. Grand Marnier or Cointreau brought to a low simmer for 2 minutes, taking out the alcohol, leaving only the flavor behind ( even though I don’t drink, I still never liked the taste of raw alcohol in this dessert) This will leave you with about 6 TBLS. [If you do want to taste it, skip this step.]
1 lb. Marscapone Cheese at room temperature
1 cup heavy cream
1/4 cup granulated sugar
2 packages ladyfinger cookies, about 48 cookies
Mix together, in small bowl
1 tsp vanilla
1 tsp lemon juice
3 TBLS. Liquor
In a large bowl combine
1 lb. Marscapone Cheese, and the other
3 TBLS. Liquor, until smooth.
In a large mixing bowl put
1 cup heavy cream
1 tsp. vanilla
Beat on medium high to high, until soft peaks form.
Add 1/4 of the whipped cream to the marscapone and mix to lighten, then fold in the rest of the whipped cream.
Now to assemble:
Line the bottom of your dish with 1/3 ladyfingers or to cover bottom of dish.
Spread with 1/3 of jam mixture,
then a layer of 1/3 marscapone and
1/3 of fresh raspberries.
Repeat until all gone and make the top pretty with the best of the raspberries, atop the last layer of Marscapone!!!
This dessert is better left overnight in the fridge, so it should be made at least a day in advance. It gets better the longer it sits!!!
*To kvell is to be gushing with pride over a child’s or family member’s accomplishment!
And as always, Enjoy!!!
© Jennifer Green Alger 2010