We Love Tiramisu.

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MOSTRA TUTTO

DISCUSSIONI POPOLARI

MOSTRA TUTTO (2)

ANNUNCI RECENTI

rant

8 settembre 2024 - als | 0 commenti

KAY so I am angry about one of the most coveted tenets of neckbeard culture. Their most exalted item of clothing. Their most revered headgear, even more so than their chinese-made Naruto headband. Their Fedoras.

I, personally, have always felt an affinity towards early 20th century culture, and the appropriation of many of its tenets by the neckbeards angers me. (Obviously those were not good times for a large portion of society, and I do not claim it as such. I merely believe that there were high points that we could take note of going forwards.)

Neckbeards have taken this perfectly defensible, innocent, and attractive object, and soiled it with their attitudes and general negative perception in society.

Sorry if this wasn't really an interesting rant but it felt good to get out there. How do you guys feel about the fedora as an item of clothing (in its original context)?

Best Tiramisu

7 giugno 2024 - als | 0 commenti

Mascarpone cream:

16 oz Mascarpone cheese (450g), cold
4 egg yolks
¾ cup sugar (165g) - if using egg whites, divide into 2 portions
1 tsp vanilla
Pinch of salt
1 ½ cup heavy cream (360g) OR 4 egg whites

Assembly:

~30 ladyfingers
1 ½ cup strong black coffee
2 tbsp cocoa powder to dust

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Instructions

Mascarpone Cream Option 1: Using heavy cream (recommended)

Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside
In a separate heat-proof bowl, add the egg yolks and sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. Whisk on medium-high speed for exactly 2 minutes, then remove from heat
Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)
In a separate bowl, whip the cold heavy cream until it reaches stiff peaks (do not overmix)
Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air

Mascarpone Cream Option 2: Using egg whites

Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside
In a separate heat-proof bowl, add the egg yolks and half of the sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. Whisk on medium-high speed for exactly 2 minutes, then remove from heat
Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined (do not overmix as the mixture can become grainy)
In a separate clean bowl, add the egg whites and remaining sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F. Remove from heat and keep whisking until a glossy, stiff meringue forms
Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air

Assembly and serving:

Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side but you can do up to 1-2 seconds per side) and add a layer of soaked ladyfingers in the bottom of a 7x11" rectangular dish
Spread on half of the mascarpone cream evenly
Repeat with another layer of soaked ladyfingers
Top with the remaining mascarpone cream. You can also pipe it on in dollops
Cover and refrigerate for at least 4 hours, or overnight
When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!