Two major, life changing events occurred this morning that have had such a profound impact on me, I’m still in a state of bewilderment.
First, Alexander went to work this morning. Yes, you read that right – work. Pretty impressive for a kid whose biggest achievement each weekend was to sleep until 2:30 in the afternoon.
And the other event (hold on to your tea Dad, this is a big one!)…..
Sabrina finally cleaned up her room. And when I say cleaned up, I mean clothes were hung, shoes put away, room vacuumed, boxes unpacked and trash thrown out.
I hope this doesn’t mean the zombie apocalypse is coming…….
Chocolate Tiramisu – adapted from Serious Eats
- 1 1/2 cups strong brewed coffee
- 1 tbs. granulated sugar
- 2 tbs. cocoa powder, divided
- 5 tbs. coffee liquor such as Kahlua (optional), divided (I used Amaretto)
- 28 ladyfinger cookies
- 2 cups (about 17 1/2 ounces) mascarpone, slightly softened
- 3 ounces bittersweet chocolate, melted
- 6 tbs. confectioners sugar, divided
- 1 tbs. pure vanilla extract, divided
- 2 cups heavy cream, very cold
- Cocoa powder for dusting
In liquid measuring cup, stir together coffee, granulated sugar, 1 tablespoon cocoa, and 4 tablespoons (1/4 cup) coffee liquor. Lay 14 ladyfinger cookies in single layer in bottom of pan. With pastry brush or spoon, douse ladyfingers with 1/2 of coffee mixture.
In large bowl, gently whisk mascarpone, melted chocolate, 3 tablespoons confectioners sugar, remaining 1 tablespoon coffee liquor (if using), and 1 teaspoon vanilla until just combined. Spread over soaked ladyfingers in pan and smooth top. Place 14 more lady fingers in single layer over mascarpone mixture. Soak with remaining coffee mixture.
Using stand mixer or handheld mixer, whip cream with remaining 3 tablespoons confectioners sugar, remaining tablespoon cocoa, and remaining 2 teaspoons vanilla to medium peaks. Spread over soaked ladyfingers and smooth top.
Chill for 1 to 2 hours to allow ladyfingers to completely soften. Dust with cocoa, cut into squares and serve.