Last night was the most fun I've had in as long as I can remember.
No, not that kind of fun. I wish.
No, I don't wish. This was better. This was joyous! And phenomenal! And just. plain. epic.
Oh yes - epic. I'm not exaggerating. Last night was absolutely life changing.
Do you know who Fred Penner is? You should. He's a beloved and monarch honoured Canadian children's entertainer. His era was in the mid eights - late nineties and he brought musical joy to millions of Canadian children on his television show Fred Penner's Place. These days, he tours the bar scene and does the same thing for the same people, only 15-20 years older.
Who woulda' known that songs like The Cat Came Back, or Sandwiches, or I Had a Rooster, or my personal favourite, Puff the Magic Dragon could elicit such a positive response from so many grown adults. If you can call University kids adults.
Seriously. This guy is either the most generous, kind, and altruistic man that has ever lived... Or he's sure cashing in on a nostalgic gaping wound that has embedded itself in the souls of Canadian University students.
Did I also mention I got a t-shirt....? And had it signed....?
Thank you Fred!!!
And now, something to make your little mouth sing: RPI mission - espresso!
I toiled for a bit as to whether I should make a drink or something savory. But after sending out some feelers on Twitter the response was over-whelming: Tiramisu. I know, it seems like the obvious choice for espresso. And it was, which was why I was avoiding it to begin with. But after eating it, I realized there's a reason why the obvious choice is the obvious choice. Because it's fucking good.
Classic Tiramisu
adapted from Guy Fieri
Ingredients:
2 C Strongly Brewed Coffee, cooled off.
4-5 Ounces Kahlua (boozy = good!).
3 Egg Yolks.
1 3/4 C Whipping Cream.
1/2 C Sugar.
2 C Mascarpone Cheese.
36 to 42 Lady Finger Cookies.
2 Tbsp Unsweetened Cocoa Powder.
1/4 C Good Quality Shaved Bittersweet Chocolate (optional).
What to Do:
Combine the coffee and the booze in a bowl and set aside.
Bring to a boil a small saucepan with 2 inches of water in it over high heat. Place a glass bowl over the top of the pot to act as a double boiler and add the egg yolks and 1/2 C of the whipping cream. Whisk continually until mixture coats the back of a spoon - approx 5-6 minutes. Remove from the heat and continue whisking for a further 3-4 minutes as it cools. Set aside to cool completely - about 15 to 20 minutes.
Once cooled, in a larger bowl add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form.
*Now, I did this for 30 minutes and it still wouldn't firm up! Not sure why - either way my tiramisu turned out spectacular. If you have any idea why it didn't work (I had a very cold bowl and even put a bag of peas underneath it to help keep it cold) please let me know!
Add the mascarpone cheese and combine well.
Now assemble! Measure out how many lady fingers will fit in the bottom of you pan. I used a 9 X 9 baking dish though the original recipe calls for 9 X 13. Your choice. Now that you know how the cookies will fit in the dish, dip each one briefly on both sides in the coffee/boozy mixture. Place back in the pan.
After the first layer of cookies are in the pan, spread half the mascarpone mixture over the cookies and sprinkle with half the cocoa powder. Repeat starting with the cookies dipping in the coffee.
Cover tightly with plastic wrap and refrigerate for at least 6 hours or even better, over night.
If desired, shave the chocolate over the top just before serving. Cut into squares, and serve.
Eat.
This post is linked up with This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tastetasic Thursday; Fight Back Friday; Fresh Bites Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday; The Hearth and Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show.
