Fool Proof Tiramisu

I have tried to make tiramisu several times with no success. I could never get it to set properly and it would fall apart when I tried to cut it. I decided to create this fool proof version of tiramisu by crossing key elements from a traditional tiramisu and incorporating the custard from a bread pudding. This dessert has sweet ladyfinger biscuits, custard, and mascarpone cheese dusted with chocolate - pure heaven on a dish. The result is one of the best desserts that I have ever made. This dessert is ideal for individuals that do not like overly sweet desserts like layer cake. It just melts in your mouth and makes you say ahhh!

Makes 16 Servings

40 Italian Ladyfinger Biscuits *

Custard
3 Large Whole Eggs

8 Large Egg Yolks

5 C Half & Half

2 tsp Espresso Powder *

1 ½ C Table Sugar

1 1/2 tsp Vanilla Extract

Topping
8 oz Mascarpone Cheese *

1 C Sour Cream

1 1/3 C Confectionary Sugar

1 1/2 tsp Vanilla Extract
Cocoa Powder (for dusting)

10”x12” Baking Pan

Preheat oven to 350°F. Lay out 2 layers of Italian ladyfinger biscuits in the baking pan.

In a large bowl make the custard by whisking 3 whole eggs and the 8 egg yolks until thoroughly mixed. Add the 5 cups half & half, 2 teaspoons espresso powder, 1 ½ cups table sugar and 1 ½ tsp vanilla extract and whisk until the espresso powder dissolves. Pour over the lady fingers, pressing the ladyfingers down so that they are coated with the custard. 

Place the baking pan into a larger roasting pan and add 1 inch of boiling hot water to the roasting pan. This will create a moist environment so that the lady fingers stay moist. Tightly cover the larger pan with aluminum foil, making sure the foil does not touch the tiramisu. Poke two holes in the foil to allow steam to escape. Bake for 45 minutes. Remove the foil and bake for an additional 45 minutes. Place on a cooking rack and allow to cool completely.

In the bowl of a food processor mix the topping by adding 8 ounces mascarpone cheese, 1 cup sour cream, 1 ½ tsp vanilla extract and 1 1/3 cup confectionary sugar. Process until light and fluffy.

After the ladyfingers have completely cooled to room temperature spread the mascarpone mixture thinly over the top of the baked ladyfingers. Dust the top with cocoa powder. Refrigerate at least 1 hour prior to serving. You can prepare this dessert up to 24 hours in advance.

* PRONTO SUBSTITUTE

Italian Ladyfinger Biscuits “Savoiardi” – Italian ladyfinger biscuits (see photo) have nothing in common with the soft American variety except shape. They are crisp cookie like biscuits that will absorb the custard just like in a bread pudding. They are great for dipping into espresso. If you can’t find the real thing do not try this dessert. Do NOT substitute the soft lady fingers found in grocery stores. You will probably have to go to an Italian specialty store to purchase them.

Espresso Powder – You can substitute any instant or freeze dried coffee.

Mascarpone Cheese – You can substitute cream cheese, however make sure it is at room temperature and reduce the confectionary sugar to 1 cup.

To print this recipe, go to Tiramisu

Puff Dogs

The inspiration for this dish came from a recent trip to China. It’s a full scale adult version of pigs in a blanket. Just place a good quality hot dog, I use Sabrett Frankfurters, on a piece  of puff pastry and bake it. You get a savory hot dog nestled in sweet, buttery and flaky puff pastry. This is a great way to serve hot dogs without heating up the grill. You can top it with a pesto aioli, mustard, relish, catsup, or anything else your heart desires.

Servings: 6 

Ingredients
6 Sabrett® Hot Dogs *
1 Sheet Pepperidge Farms® Frozen Puff Pastry (thawed)

Basil Aioli (optional)
1 tsp Basil Pesto
1 TBS Mayonnaise
1 tsp Extra Virgin Olive Oil

Thaw 1 pastry sheet at room temperature for 40 minutes or until easy to handle. The box will come with two sheet of pastry. Wrap the remaining sheet with plastic wrap and keep frozen for up to 3 weeks. Preheat oven to 400° and grease a large cookie sheet with PAM or line with parchment paper.
Unfold the pastry sheet on a lightly floured cutting board. Roll it out to measure 10” x 14”. Cut the sheet first into three pieces along the fold marks, then cut each piece in half to yield 6 equal pieces of pastry.
Place cut pastry sheet on your cookie sheet leaving at least 2 inches between each sheet. Place a hot dog in the center of each sheet then bake for 15 minutes or until golden.
Serve with basil aioli or your favorite topping.
Basil Aioli
In a small bowl, whisk together the pesto, mayonnaise, and olive oil. 

* Pronto Substitute 

Sabrett Frankfurter – Substitute any hot dog or precooked sausage. If you want to use a raw sausage such as Italian Sausage, precook the sausage before making the puff dogs.

To print this recipe, go to Puff Dogs

Maru Korean Japanese Restaurant Review

Restaurant Review: Maru $$ ★★★★★

Location: 6404 Tryon Rd, Cary, NC 27518

Finally, a great ethnic restaurant in Cary that's not a chain. The food is excellent and not the Americanized version that you get at hibachi restaurants. The dishes are served tapas style at a great price. We were shocked by how inexpensive the food was for the quality and variety we ate. Everything from traditional Korean Bi bim bob to a Japanese Poseidon Roll.

Cuisine: Korean - Japanese

Rating: ★★★★★

Prices: $$

Atmosphere: Simple Elegance

Service: eager to please

Recommended: Bi bim bob, Bulgogi , Calamari Tempura, Poseidon Roll

Open: lunch and dinner daily

Reservations: accepted

The dollar signs defined: The Tapas dishes ranged from $5 to $11 with most around $7

Seven Layer Antipasto Dip

We recently had a pot luck lunch at work and a coworker brought in a Mexican style 7 layer dip. I immediately started to think how I can make an Italian version of this dish that tasted lighter and focused on the vegetables. What I came up with was an appetizer that contained three melting cheeses fused with the taste of tomatoes, herbs, olives, and artichoke hearts all in one bite on a toasted baguette. I hope that this is just the starting point for you to try many other variations. Let your imagination spice up your cooking.

Serves 6-8 people.

½ C Olive Oil

1 Clove Garlic

¼ lb Ground Beef or Ground Pork *

1 C Marinara Sauce

Salt & Pepper

1 C Freshly Grated Parmesan Regiano

1 14oz Can Artichoke Hearts (drained & chopped fine) 

1 C (~2.5oz) Shredded Fontina Cheese

1 2.5oz Can Sliced Olives (drained) *

1 C Roasted Red Peppers (drained and diced)

1 C Shredded Mozzarella

1 C Diced Tomatoes (fresh or canned - drained) *

2 TBS Fresh Basil (chopped)

1 Glass Pie Plate

1 Baguette (sliced and toasted) *

Preheat oven to 400°F.

Heat 1 tsp of olive oil in a small sauce pan over medium heat. Add the minced garlic and sauté for 30 seconds. Add the ground meat and cook, stirring constantly, until the meat is no longer red. Add the marinara sauce and bring to a simmer. Cook on a low simmer for 5 minutes then cool.

Drain and chop the artichoke hearts and lay out on paper towel to dry. Drain and dice the jarred roasted red peppers and tomatoes, lay out on paper towel to dry.

Slice the baguette into ¼” slices and place on a cookie sheet. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Place the toasted baguette slices in a basket. Do not place them on a plate or they will get soggy.

Time to assemble. Add a layer of each of the following ingredients to a glass pie plate in the following order:

1. Marinara (over bottom of pie plate)

2. Ground Beef
3. Grated parmesan

4. Chopped artichoke hearts

5. Shredded Fontina cheese

6. Sliced olives

7. Diced roasted red peppers

8. Shredded mozzarella

9. Diced Tomatoes

10. Chopped basil

11. 2 tsp olive oil

Place the dish into a preheated oven for 20 minutes or until hot and bubbly.

* Pronto Substitutes

Ground Meat – You can use either beef or pork. I prefer pork because it has a more subtle flavor.

Olives – you can use either black olives or kalamata olives.

Tomatoes – Unless you can go to the farmers market or grow your own, canned diced tomatoes are best for this recipe.

Baguette – you can use any dipping utensil you like. My wife likes the corn scoops or crackers.

Pork vs Beef

Why should you choose between pork and beef? When making meatballs I use both but at other times you may want the intensity of beef in a meat sauce. Other times you may want a less pronounced flavor when you want the meat to blend as opposed to standing out.

To print this recipe, go to Seven Layer Antipasto Dip.