Easy Tiramisu Recipe

Yield: 6-8 servings

Ingredients

• 1 cup (250ml) very strongly prepared espresso, warm or room temperature
• 6 tablespoon (90ml) Grand Marnier*, optional
• 16+ ladyfingers
• 8 ounces (about 1 cup; 225g) mascarpone, cold or at room temperature
• 1 tablespoon of rum, optional
• 2 eggs yolks
• 1/4 cup (50g) granulated sugar (can reduce to 30g if making for kids)
• 1 cup (250ml) heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• unsweetened cocoa powder

Instructions

1. Set aside a 9×9 inch baking dish, or you can portion them directly into 6-8 cups for serving. Lay out all the ladyfingers you will need to create 2 layers in the dish. Our combination of dish size and ladyfingers called for 16, so yours might be different. Take ladyfingers out of dish and set aside.
2. Set up your stand or handheld mixer, an extra medium-sized bowl, and your double boiler setup with a heat-proof bowl over a small pot with water. Set aside a shallow bowl for dipping ladyfingers in espresso.
3. Dip half of the ladyfingers: There are 2 layers of dipped ladyfingers and Mascarpone cream. Begin with the bottom layer, and whisk the espresso and Grand Marnier together in a shallow bowl. Quickly dip one ladyfinger at a time into the espresso mixture. Quickly dip one side, flip it over, and then place into the dish. Arrange the dipped ladyfingers in the baking pan to make one layer. Set aside the remaining espresso mixture and ladyfingers for the second layer.
4. Whip the heavy cream: Use a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Scoop the whipped cream into the extra medium-sized bowl and set aside. (You can do this before step 3, but set a timer for the whip if using a stand mixer, so you don’t lose track of time.)
5. Whip the Mascarpone cream: With a handheld or stand mixer fitted with the same whisk attachment, whip the Mascarpone and rum together on medium speed until smooth. I didn’t bother cleaning the whipped cream out of the bowl or whisk.
6. Prepare the egg yolks: Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl.  Using a whisk to mix the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour it into the Mascarpone mixture. Beat on medium speed until combined.
7. Fold in the whipped cream: Fold the whipped cream into the Mascarpone mixture. It doesn’t matter which bowl you scoop from or into.
8. Spread half of the Mascarpone cream evenly over the bottom layer of ladyfingers.
9. Dip remaining ladyfingers: Dip the remaining ladyfingers one-by-one into the remaining espresso mixture, and arrange on top of the Mascarpone layer. Then use a spatula to gently spread the remaining Mascarpone mixture evenly on top.
10. Refrigerate uncovered for 2-3 hours.
11. Add the cocoa layer, then chill: After a couple of hours in the refrigerator, use a sifter to cover the top with a layer of cocoa powder. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
12. Using a sharp knife to slice tiramisu, using very small sawing motions to create clean cuts. Wipe the knife clean between each slice.

Note:

• To modify for baby/children: Cut the sugar down to 30g, skip the booze and cocoa powder, do not dip the lady fingers.
• We did not have Grand Marnier on hand, and the recipe turned out just fine!
• I used this beautiful Black River Chocolate Madagascar Single Origin chocolate bar we received as part of a gift basket a million years ago, to make the chocolate panels on the sides. Using the double boiler method, I melted down half of the chocolate bar, and then poured it on the back of a cookie sheet, spread it out with a spatula, put the sheet in the freezer for a couple of minutes, used a sharp knife to slice out the panels, froze it a bit more, and then carefully scraped it all up and put into a separate container to chill until I was ready to plate everything.

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Chocolatey Banana Bread

• 1/2 cup butter room temperature 
• 3/4 cup packed light or dark brown sugar, can go up to 1 cup you like more sweetness.
• 2 large eggs
• 2 cups all-purpose flour 
• 1/2 teaspoon baking soda
• 1 TB baking powder
• 2 TB of unsweetened cocoa powder
• 1/2 cup of chocolate chips, or more if desired.
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 bananas
• 1 teaspoon vanilla extract
• Optional: A good glug of coconut milk (you can use 1/3 cup of yoghurt, but I didn’t have any on hand and never use it myself) 

Instructions

1. Read all of these instructions first, because I never do and this would be a good reminder.
2. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf dish or coat with nonstick spray. Set aside.
3. Use a stand mixer with the paddle attachment and beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. 
4. Stop the mixer. Add in the rest of the ingredients, and start the mixer on slow. You might want to cover the mixer with a clean dish towel in case it has a difficult time breaking down the bananas or stutters on the chocolate chips, and the ingredients don’t splash out. Mix until just incorporated.
5. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Enjoy this chocolatey banana bread recipe! If you make this, let me know how you liked it in the comments below.

The post Chocolatey Banana Bread Recipe appeared first on The Lifestyle Of Us.