Happy Friday, Y’all! I’m writing to you on what is actually Sunday because my fam jam and I are traveling to the most magical place on earth this weekend: Disney World. Yes, I fall into the small category of native Floridians who actually *love* Disney, and it is my biggest joy as a Mom to get to share that experience with my own kids. In lieu of a long, drawn-out post, I have a banging recipe and few favorite things to share with you this morning. Stay tuned for the classic tiramisu recipe and settle in for a some links to my late-winter faves!
I love this article from Bon Appetit. As a food blogger, I get tons of questions about substitutions. Can I sub oil for butter here? Would brown sugar work in place of granulated? What if I don’t have baking soda?! Sometimes there are some simple substitutions that can be easily made, but often you just gotta stick with the recipe. This article from Bon Appetit speaks to those substitutions and why, if in doubt, you just need to follow the recipe. Enjoy the read!
Anyone else feeling straight-up pasty this time of year? By the time February rolls around, I have been absent from the sun for, like, ever. I am in desperate need of a freshening up. I don’t love to wear a ton of makeup, so this CC Cream (that means Color Correcting Cream!) is a perfect option for me. It’s a tinted moisturizer with SPF 35 and foundation properties that keep skin looking smooth and flawless. I wear just a few dabs of it under my blush and it has completely taken care of any postpartum redness and dark eye circles that I had before. Bonus: this is a clean(er) skincare line, so you can feel good about using it. Find the shade that works for you and give it a try!
Mom confession: I live in athletic clothes. If I happen upon a day that I actually have to wear a pair of pants that buttons, it’s truly hard times. Enter these fun rainbow sneakers. They’re the happiest little shoe I’ve ever worn and they totally help ease the transition from workout clothes to comfy casual. If I’m not wearing my Nikes or slippers, it’s these little guys 100%. This is one of my favorite shoes brands, so I hope you find something you love too!
A sweet friend I’ve followed on social media for ages has just released a cookbook that is awe-inspiring and stunning. Julie Jones is a trained chef across the pond. She’s known for her intricate pies, tarts, and other baked goods. From following her, I know she is also a lovely human with a big heart. Her book reflects all of those qualities, and I am happy to add it to my collection. Check out the publication here!
A Favorite Classic Tiramisu:
Classic tiramisu is a recipe I never tire of. The creamy texture and hints of cocoa and espresso throughout play together to create a comforting, almost seductive recipe that is unlike any other. When I am craving a classic tiramisu, there is simply nothing else that will satisfy. It’s unique and 100% its own.
What I love more than anything about this Italian dessert is the ease with which it comes together and the fact that it is a make-ahead option fit for a crowd. This recipe is sufficient to serve up to 10 and you can prepare and store it in your fridge up to two days in advance. Does that make this classic tiramisu the perfect option for these end-of-winter dinner parties and candlelit gatherings? Yep. I recently made a couple of dishes of it for a Valentine’s Day gathering I had with friends and received rave reviews. (Disclaimer: my friends are not above stroking my ego, so if they lied and this dessert actually sucks you can blame them, okay?)
For a small portion, feel free to halve this recipe. You can also prepare this is several individual dishes, just be sure to use smaller pieces of the ladyfingers to fit in whatever container you opt for. I love the idea of making this in tiny glass trifle dishes so that you can see the little layers before you dive in! Plus, everyone loves an individual dessert just for themselves. It definitely ups the fancy factor.
Give this classic tiramisu a try this weekend and let me know what you think! In the meantime, follow along on my Instagram to see BTS footage of the kids at Disney this weekend. If our last trip was any indication, this one is sure to be a hoot. Happy Friday and have a great weekend!
If you like this classic tiramisu you should try:Print
This classic tiramisu features Kahlua and coffee soaked ladyfingers, a whipped mascarpone filling, and loads of chocolate flavor.
- Prep Time: 10
- Total Time: 60
- Yield: 9 Servings
- Category: Dessert
- 1 cup warm espresso or strong-brewed coffee
- 2 tablespoons Kahlua or rum/coffee liquor
- 4 large egg yolks
- ½ cup sugar
- 16 ounces mascarpone cheese
- 1–1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 24+ ladyfingers (I used about 28 in my dish but will differ depending on what size you choose. Hard or soft Cookies is just fine !)
- Combine the espresso and kahlua in a small bowl. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar together until thickened and pale, about 4 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Set aside. In a separate bowl, beat the heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
- When you’re ready to assemble the tiramisu, dust the bottom of your serving dish with a layer of cocoa powder, about 1-1/2 teaspoons. Working quickly and carefully, dip your lady fingers into the coffee kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread half of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process with another layer of ladyfingers, cream, and cocoa powder. Allow to set up in the fridge for at least an hour before serving. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge.
- If you don’t have espresso, you can brew EXTRA STRONG coffee or stir some espresso powder into your warm coffee.
- Soft ladyfingers will be quick to fall apart in the coffee mixture, so work quickly! If you’re into a strong coffee flavor, you can also brush the tops of the ladyfingers with the coffee mixture after they’re been placed in the pan.
- Using raw eggs totally freaks people out- I get it. Opt for fresh farm eggs or pasteurized to be on the safe side.