Yes, you read that right...a Tiramisu made just for this time of year. Now, before you coffee-hating peeps turn your noses up, let me assure you there is NO coffee in this Tiramisu...none, nada, zilch...it's coffee-free, liquor-free and yet it's STILL Tiramisu!
Before I get to the recipe, a word of caution...IF you are having your quilt group over for lunch and 10 minutes before they're due to arrive you decide to carve a pumpkin, DO NOT USE A DRILL!!! I thought it was so clever to drill holes all over my little pumpkins - until I began pulling the drill back out - the spiraling drill bit sent pumpkin pieces all over the kitchen!!! Those little pieces on the counter are the ones I scooped up off the floor!!! IF you decide to use a drill - best to do it outside - AFTER your guests have come and gone! (I learn sumpthin' new ev'ry day!)
Chef Andrea gave me the idea for this Tiramisu. While in his cooking class in Rome (Italy, not Georgia!) we made Tiramisu, the traditional Italian way, with espresso...in a word? Fingerlickingood! Chef Andrea said Italians never add liquor to Tiramisu, only the Stupido Americanos do, and a few unschooled Europeans! He also said that Tiramisu can be made with fruits - and their juices! What a novel idea!! And that's what got my juices going...so I came up with Harvest Tiramisu...Savoiardi biscuits (a little heavier version of lady fingers available at DeLaurentiis Market in Seattle) dipped in a fresh, unpasteurized apple cider and maple syrup combo were the base for this dessert.
This is fast, easy and very tasty, if I do say so myself. I sprinkled the dipped biscuits, which were trimmed to fit my dish, with golden raisins and chopped pecans, then smothered them with the cream topping. I only did one layer of biscuits, because I only had one package of biscuits - next time, I'll buy TWO and make two! More is always better!
Sprinkled with cinnamon, the Tiramisu was ready for the refrigerator - two hours of chilling or up to overnight make this a very guest-friendly dish. But remember that Tiramisu does not keep for more than a day or so, the biscuits will become too soggy and lose their texture and trust me, you WANT texture! I think this is going to be added to our T-Day list of desserts...you can never have too many!
Harvest Tiramisu - Pots and Pins
1 package ladyfingers or Savoiardi biscuits (use two packages if you want two layers)
4 eggs, separated
4 tablespoons powdered sugar, divided
1 cup mascarpone cheese
1 cup fresh apple cider, unpasteurized is better
1 cup maple syrup
1/4 cup golden raisins
1/4 cup chopped pecan pieces
2 teaspoons cinnamon, divided, plus more if desired
Begin by trimming the ladyfingers to fit a 9x13-inch baking dish (I cut off about 3/4-inch from half of the ladyfingers). In a small bowl, combine apple cider and maple syrup, whisk together. Working quickly, dip each ladyfinger into the cider/syrup mixture, but do not allow to soak - in and out as quickly as you can and let any drip off the end. Place ladyfingers into the baking dish, closely together. (You may be tempted to let them soak a bit to absorb more flavor but by doing so your ladyfingers will just be mushy and practically dissolve in the dessert - not good!)
Sprinkle dipped ladyfingers with golden raisins, chopped pecans and 1 teaspoons of the cinnamon.
In the bowl of an electric mixer, beat egg yolks with 2 tablespoons of powdered sugar, until the yolks are a pale yellow and very thick, about 5 to 6 minutes. Remove to a large mixing bowl. Rinse and dry the electric mixing bowl and add the egg whites. Beat the egg whites with the remaining 2 tablespoons of the powdered sugar until stiff, but not dry. With a wooden spoon, stir the mascarpone cheese into the yolk mixture until smooth and no streaks remain. Fold the egg whites into the yolk/cheese mixture until blended. Immediately spread the cream mixture over the ladyfingers, covering the entire surface. Sprinkle with the remaining teaspoon of cinnamon, adding a bit more, if desired. Refrigerate for at least two hours or overnight. Serves 8.
Tiramisu means "pick me up" - and this dessert, even without the caffeine, is just the ticket on a cold, rainy afternoon. Please excuse the horrible picture above, this was the last of the Tiramisu and the caveman who removed it from the pan used his paws instead of a spatula - it was all I could do to get a picture of it before it was inhaled!
Quilt Group Friday pics up next!
