It’s a new year & that means new kitchen adventures!
I took more than a little break since last year because so much has happened!
Between weddings, graduations, tons of catering jobs, moving to a new city, finding a new house, and starting up my business in this new town, my poor little blog went to the wayside.
Poor ‘lil .com. I’m sorry.
But I promised myself that I would attend to my neglected blog & finally download all these photos of deliciousness I have been making these last couple months because you know I didn’t stop cooking & creating recipes!
The first on my list: Make-Ahead Tiramisu.
While this Make-Ahead Tiramisu may NOT be a traditional tiramisu, it IS super simple to put together and perfect for gatherings & potlucks because well, you make it ahead of time so there’s no rushing on the day of! One to two days later, the tiramisu has had enough time to let the flavors mingle and just the right balance of rich sweetness.
OK, so let’s just get this out of the way: I’m not a coffee fan. I know, I know…In this world of frappu-fancy-ccinos, a person who doesn’t like coffee might as well be put on the “no fly list” but I can’t help it. That stuff is usually bitter and my mouth hates me a little whenever my brain forgets that I don’t enjoy the stuff. When I took my first bite of this dessert I have to admit, it wasn’t a game changer. The cream was kind of bland and the espresso tasted exactly what I thought it would taste like. Bitter. I had kind of given up on it but decided to cover it and wait the recommended 24 hours before I judged.
Now, I don’t really know what happened after the 24 hour mark, but I’m pretty sure it involved some unicorn-type magic because what tasted like a bland yet bitter cookies and cream cake, now tasted like pure friggin’ heaven. The bland cream had somehow, amazingly, become sweet and the bitter ladyfingers had turned into a kind of mocha flavored cookie.
Like I said: Unicorns.