[Note: NOT my tiramisu]
My Rare One and I LOVE tiramisu and order it every time we find it on the menu at good Italian restaurants. I've never attempted to make this intimidating dessert myself, however, because of the very real culinary skill needed to make the sabayon custard filling (many egg yolks, mascarpone cheese and whipped heavy cream). Way beyond my capabilities, alas!
But recently, over at Rain Frances blog, I discovered that she had posted a recipe for a "faux tiramisu" that looked pretty darn easy to me. Even (dare I say it) "idiot-proof" which is MY kind of recipe! So I gave it a shot.
In retrospect, my biggest mistake was using a pan that was too large for the ladyfingers. I had to "improvise on the fly" in the construction department and that's when things went a bit sideways. I ended up with a tiramisu that looked like the rocky cliffs of a seashore hellscape --
My second biggest mistake occurred when sifting cocoa powder on top of the tiramisu. The only delicate little sieve I own is one I use for sifting ground charcoal in art projects, so I decided "hmmm, no, better not use that one for this." So I used my regular big baking sieve instead and of course the cocoa powder fell right through its large mesh without even slowing down, accumulating in deep drifts like topsoil blown off a prairie wheat field in the Dirty Thirties --
Not so idiot-proof after all, eh?
But I let my butt-ugly tiramisu sit in the fridge for the recommended 24 hours to meld the flavours and then, with great trepidation, we sliced it and tried it. And you know what?
That mofo was DEE-LISH!
Thanks for the recipe, Rain! Am I ready now for the Great Canadian Baking Show? Hahahahahahaha!
[Photo #1 from the internet; photos #2 and #3 © Debra She Who Seeks, August 2021]