Brisket

Hot Mama Grade: A

Hot Mama Notes: This brisket was delicious. I followed the directions. Used the meat thermometer. It took two hours more than what was listed to meet temperature. Tasty and tender. I will Definitely make it again! 

Tiramisu

https://www.delallo.com/recipe/tiramisu/

Ingredients

6 eggs (6 yolks, 3 whites)

¼ cup granulated sugar

1 pound mascarpone cheese

6 tablespoons DeLallo Instant Espresso Coffee Powder dissolved in 1 1/2 cups of hot water

1 ½ cups of hot water

2 tablespoons spiced rum (optional)

1 (7.06-ounce) package DeLallo Savoiardi Ladyfingers (24 cookies)

1/4 cup cocoa powder

Directions

In a mixing bowl, whisk together 3 egg whites until stiff peaks form. Set aside.

In a separate mixing bowl, use a hand mixer to whisk together 6 egg yolks and the sugar until thickened and pale yellow, about 5 minutes on a medium-high speed.

Add the mascarpone to the egg yolk mixture. Whisk until smooth and combined, about 1 to 2 minutes. The mixture should be smooth and creamy, but not airy like whipped cream.

Gently fold in the egg whites. Be careful to maintain their fluffy texture.

In a shallow bowl, stir the espresso powder into the hot water. Once dissolved, add the rum. Quickly dip each ladyfinger into the coffee to wet both sides of the cookie. Do not soak.

To create the dessert, begin with a layer of ladyfingers along the base of an 8” x 8” baking dish. The number of ladyfingers needed depends on their size and the baking dish used.

Next, evenly spread 1/3 of the mascarpone mixture on top. Sprinkle with 1/3 of cocoa powder. Repeat the layering of ladyfingers, mascarpone and cocoa powder twice more.

Once finished, cover tightly with plastic wrap. Refrigerate for at least 6 hours before serving.

If you want to get fancy, finish with a layer of whipped cream piped on top and dust with more cocoa powder.

Hot Mama Grade: A

Hot Mama Notes: We very much enjoyed this dessert! And it was pretty easy to make after getting over the different ingredients (I've never used espresso powder or mascarpone cheese before). The key is to use the mixer to best the eggs and also the cheese /sugar/yolk mixture. I made my own espresso powder, but then it didn't dissolve well in the water. I think next time, I would just use espresso to dunk the cookies in. I didn't have spiced rum. so I used Golden rum. I could barely taste it. I folded the egg white into the yolk mixture by hand which worked well. I used a 13x9 with a single layer. Next time I would use a smaller, deeper pan. S mentioned loaf works well. I will definitely make this again. Delicious!