Everyone should be making the Tiramisu! The angel food cake makes this truly the best version I’ve ever had! Recommend you use a good espresso you’d want to drink not instant.
14oz of espresso from your local coffee bar may be $$$ in that case order a regular coffee with 2 shots of espresso - sometimes called a red eye or black eye.
The salty chocolate cookies are my favorite- especially with hazelnuts! I always have a batch frozen in my freezer and eat them straight from the freezer as my nightly snack. So much more satisfying than any other dessert, though I do make them a little bigger! My kids call them Mommy's special cookies because they are the one thing I won't share with them. They remind me of Baci chocolates.
Any advice out there for a lumpy mascarpone mixture? In step 2 (before incorporating with the egg mixture), I whipped the cream to soft peaks then added the mascarpone as written, but it wouldn't smooth out :( I added a little more cream, which helped some, but the texture is still really weird. The mascarpone was room temp and I was using a Kitchen Aid + whisk attachment.
My parents are eating it and insisting it's good, but we all know that's a lie. Please advise!
I juuuust had this happen to me and you’re not going to like why it most likely happened to you. The heavy cream was probably bad. I thought mine was fine but realized the bottom of my carton was solid. It whipped up just great just like yours but then got funky when the mascarpone was added. I remade it after getting fresh heavy cream and it turned out great!
I had this happen to me right now. I took the whip cream to soft peaks, and I added the mascarpone, right when it was incorporated the cream was a lumpy mess. My mascarpone was room temperature, so that might be the issue. My cream didn't take much to over whip. I'm planning to remake it again, but add the mascarpone to the egg yolk mixture like another recipe I have.
In need of wine recs for a NYE three person ham and latke dinner. I always hear mentions of a "light bubbly red/rose slightly chilled" which sounds fantastic, but results in a panic spiral in the wine shop if I go without a very specific wine in mind.
OMG just made the Crispy Chocolate Cake. I didn't even bother to make a frosting, the cake is so good by itself why bother?
I almost gave up and figured it would be flat because I didn't realize I needed to beat the eggwhites for 10 minutes. So glad I switched from the hand mixer to the stand mixer.
I made this the first time based on the online recipe and it was amazing, thought I would do it again, however my phone was charging so I pulled out the good old hardback copy of Nothing Fancy and and made just made the angel food cake according to that recipe with with one cup of butter...hoping this just turns out uhhh... extra rich tasting?
Hi Alison! I’m wondering why your version of this in the N*T has only 8 oz mascarpone and this version calls for 16 oz but everything else is the same (save for heavy cream being reduced to 1/2 cup). Doubling the mascarpone feels like, a lot? I am making this for a huge crowd of people this weekend and I just want to do whatever version you think is the absolute best! TYSM you remain a goddess for the ages. (PS, really ok to make in advance…?)
You’re a great writer!
Hot tip: the blue tin is at Price Chopper (or at least my local PC)
Love love. Can the tahini tart be made the day before? Or the crust maybe?
Everyone should be making the Tiramisu! The angel food cake makes this truly the best version I’ve ever had! Recommend you use a good espresso you’d want to drink not instant.
14oz of espresso from your local coffee bar may be $$$ in that case order a regular coffee with 2 shots of espresso - sometimes called a red eye or black eye.
what size sheet pan did you use for the angel cake?
std half sheet pan. works really well. line with parchment.
1/2 tray! Approx 13” x 18”
The salty chocolate cookies are my favorite- especially with hazelnuts! I always have a batch frozen in my freezer and eat them straight from the freezer as my nightly snack. So much more satisfying than any other dessert, though I do make them a little bigger! My kids call them Mommy's special cookies because they are the one thing I won't share with them. They remind me of Baci chocolates.
Any advice out there for a lumpy mascarpone mixture? In step 2 (before incorporating with the egg mixture), I whipped the cream to soft peaks then added the mascarpone as written, but it wouldn't smooth out :( I added a little more cream, which helped some, but the texture is still really weird. The mascarpone was room temp and I was using a Kitchen Aid + whisk attachment.
My parents are eating it and insisting it's good, but we all know that's a lie. Please advise!
I juuuust had this happen to me and you’re not going to like why it most likely happened to you. The heavy cream was probably bad. I thought mine was fine but realized the bottom of my carton was solid. It whipped up just great just like yours but then got funky when the mascarpone was added. I remade it after getting fresh heavy cream and it turned out great!
That makes sooo much sense! I hadn’t even though about that. This has been driving me crazy, thank you!!
I had this happen to me right now. I took the whip cream to soft peaks, and I added the mascarpone, right when it was incorporated the cream was a lumpy mess. My mascarpone was room temperature, so that might be the issue. My cream didn't take much to over whip. I'm planning to remake it again, but add the mascarpone to the egg yolk mixture like another recipe I have.
In need of wine recs for a NYE three person ham and latke dinner. I always hear mentions of a "light bubbly red/rose slightly chilled" which sounds fantastic, but results in a panic spiral in the wine shop if I go without a very specific wine in mind.
OMG just made the Crispy Chocolate Cake. I didn't even bother to make a frosting, the cake is so good by itself why bother?
I almost gave up and figured it would be flat because I didn't realize I needed to beat the eggwhites for 10 minutes. So glad I switched from the hand mixer to the stand mixer.
Man this is GOOD!!!
I made this the first time based on the online recipe and it was amazing, thought I would do it again, however my phone was charging so I pulled out the good old hardback copy of Nothing Fancy and and made just made the angel food cake according to that recipe with with one cup of butter...hoping this just turns out uhhh... extra rich tasting?
Please update recipe to mention that cream and mascarpone need to be same temperature otherwise they will curdle 🫠
Hi Alison! I’m wondering why your version of this in the N*T has only 8 oz mascarpone and this version calls for 16 oz but everything else is the same (save for heavy cream being reduced to 1/2 cup). Doubling the mascarpone feels like, a lot? I am making this for a huge crowd of people this weekend and I just want to do whatever version you think is the absolute best! TYSM you remain a goddess for the ages. (PS, really ok to make in advance…?)
I think I felt the previous version was a little sweet, so increasing the mascarpone fixed that for me!
And yes- is sort of the ultimate do ahead dessert tbh
Thank you so much for this incredibly helpful and speedy reply! Cannot wait to make.