Making dessert on Mother’s Day? Try tiramisu, party style
Happy day to all the moms. Weird writing that considering that, in my opinion, every day should be Mother’s Day. But if you’re into occasions and you like the once-a-year thing, here’s a dessert recipe from the archive that’s guaranteed to win a lot of love. It’s easy to buy a cake to tell your mom she’s special but nothing can beat something that you created with your own hands. Originally posted on November 15, 2008, I am republishing this to inspire.
Serving a cake during a party means placing the cake tray on the table, cutting it and placing individual servings on dessert plates. What if the cake can be apportioned several hours before without sacrificing on looks and presentation? What if all that the hostess has to do is take the individual servings out of the fridge and hand them out to the guests? Wouldn’t that be more convenient? Wouldn’t that be so much less stressful?
I love tiramisu. And I wish that I can serve it on New Year’s Eve when my husband’s family, and mine, come over for an all-day, all-night party. But with the number of people coming, I think my straight hair will turn frizzy if I have to attend to the cake cutting and individual servings right there and then. What about my right to party, eh? So what I’m going to do is serve the tiramisu in wine glasses. They can be prepared well ahead of time and when it’s time for dessert, it’s just a matter of bringing out the glasses and passing them around.
1 block of cream cheese1, 225 grams, softened to room temperature
1 c. of cream, chilled
2 eggs, separated
4 tbsps. of sugar
12 lady fingers, broken into small pieces
1/4 c. of espresso or strong coffee
shaved or grated chocolate
In a bowl, beat the egg yolks.
In another bowl, beat the cream cheese. Stir in the egg yolks until blended.
Spread the pieces of lady fingers in a plate large enough to hold them in a single layer. Sprinkle the espresso over them.
In a mixing bowl, beat the egg white until soft peaks form. Add the sugar, little by little, and continue beating until stiff.
In another bowl, beat the chilled cream until soft peaks form. Fold in the egg whites.
(Oh, I know, a lot of bowls means so much washing afterward. But think of the comfort that lies ahead when you have to work less during the party and you can have a chance to enjoy the company too instead of being the kitchen slave.)
Fold the cream-egg white mixture into the cream cheese mixture, taking care not to overmix and break the air bubbles in the beaten egg whites and cream. These bubbles, invisible to the naked eye, are responsible for making the tiramisu as light as a cloud.
Place two heaping tablespoonfuls of the mixture into wine glasses2. Cover with the coffee-soaked lady fingers. Top with two more tablespoonfuls of the cream mixture then sprinkle with grated or shaved chocolate. You can keep this in the fridge for up to six hours. For best results, place the wine glasses in a covered container so that the cream mixture does not absorb any of the smells of the other food in the fridge.
1It should really be mascarpone cheese but it’s just so hard to find.
2You can use any clear glass, really, but stemmed glasses add so much more panache to the presentation. I usually don’t bother with presentation but, for a party, why not?:)