Tiramisu

I love trying new things so when my community group said, "Italian Dinner" I said, "Tiramisu!" I have never made (or eaten) it before and it is a common enough dessert so I should know how to do it. Let me tell you, it is a "once in a while" type of treat. Making it was rather time consuming and the ingredients are kind of expensive. But the time and money is worth it. The finished product looks impressive and tastes pretty good. Well, it is pretty good if you like coffee... and liquor. I dislike both so I found it to be pretty strong. It is not my cup of tea, I really wanted to like it but, meh... not my favorite. But at least now I know how to make it!

Tiramisu

7 egg yolks

1 cup sugar for yolks

3 cups mascarpone (or substitute - see notes)

4 1/2 Tbs. water

1 1/2 Tbs. powdered gelatin

3 egg whites

1/4 cup sugar for whites

1 cup heavy whipping cream, whipped

3 cups cooled espresso

3/4 cup kalhua

3 pkg. ladyfingers (about 24 per pkg.)

1 cup chocolate shavings

Directions:

In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color. Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely.

In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In a trifle bowl, arrange soaked ladyfingers close together until bottom of the bowl is completely covered. Pour about 1/3 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/3 of the chocolate shavings over mousse. Create 2 more layers and chill until set.

*If you can’t find mascarpone (or don’t want to pay the hefty price), you can make a substitute by blending together 3 8 oz. pkg. cream cheese, ¾ cup sour cream, and ½ cup heavy whipping cream. 

Cheesecake Stuffed Strawberries

Summer is here and that means our Community Groups "take a break" for a few months... but not really, we still get together all the time and have dinner or go out, and we have a camping trip planned for later this summer as well. The guys get together and talk about 'manly men stuff' every week and the girls get together and go through a book study and we also do all of the things we have pinned on Pinterest all year long. I really enjoy summer when 'just the girls' get together, we bond. 


Anyway, tonight I hosted at my place and since it was just the girls, I made 'dainty' treats- cheesecake stuffed strawberries. I originally saw these on Pinterest and earlier this year, my friend, Tricia, made them and they were great. They are super easy to make and look nice and fancy. I added my own little flare and piped melted chocolate over top of them. I also left some plain in case there were any crazies who didn't want chocolate on their strawberries. Both options were great. Here is the recipe:

Cheesecake stuffed strawberries

Ingredients:
1 lb. strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 Tbs. powdered sugar
1 tsp. vanilla
graham cracker crumbs
*optional – semisweet chocolate

Directions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife. Prep all strawberries and set aside and let dry.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If desired, pipe melted chocolate stripes across the strawberries, chill until hardened. If not serving immediately, refrigerate until serving.