Embedded Files
The name Tiramisu means to "pick me up" which generally refers to both the lightness of the preparation (the whipped eggs and cream) as well as to the jump start you get from the intense blast of espresso that the lady fingers are soaked in. It could also refer to the speed that we sell this dessert one of our most popular.
The name Tiramisu means to "pick me up" which generally refers to both the lightness of the preparation (the whipped eggs and cream) as well as to the jump start you get from the intense blast of espresso that the lady fingers are soaked in. It could also refer to the speed that we sell this dessert one of our most popular.
As an introduction to the importance of paying close attention to little details I like to work with the freshmen on the proper way to crack an egg, how to delicately separate yolks from whites, and how to gingerly fold flour into a whipped egg white preparation without deflating it. Generally speaking, many students have never had the experience of seeing egg whites whip to stiff peaks and it is a truly eye opening experience.
As an introduction to the importance of paying close attention to little details I like to work with the freshmen on the proper way to crack an egg, how to delicately separate yolks from whites, and how to gingerly fold flour into a whipped egg white preparation without deflating it. Generally speaking, many students have never had the experience of seeing egg whites whip to stiff peaks and it is a truly eye opening experience.
The lady fingers are then stored for when my sophomores come back into their Culinary Cycle. The end product is something that they talk about for weeks as they love, love, love this sweet and smooth classic.
The lady fingers are then stored for when my sophomores come back into their Culinary Cycle. The end product is something that they talk about for weeks as they love, love, love this sweet and smooth classic.
In many commercial recipes for Tiramisu, you will find that the lady fingers are soaked not only in a strong coffee but also with some liquor. Obviously here at school we do not include any alcohol in our desserts and I have to say that even though I enjoy a judicious amount I almost prefer the clean and unadulturated taste without anything added. I find that many chefs can suffer from a heavy hand when it comes to different seasonings and flavorings, opting for a more is more approach and then daring you to question them. As I have grown older (and hopefully a little wiser) I appreciate more and more the subtlety and nuance that delicate flavors impart.
In many commercial recipes for Tiramisu, you will find that the lady fingers are soaked not only in a strong coffee but also with some liquor. Obviously here at school we do not include any alcohol in our desserts and I have to say that even though I enjoy a judicious amount I almost prefer the clean and unadulturated taste without anything added. I find that many chefs can suffer from a heavy hand when it comes to different seasonings and flavorings, opting for a more is more approach and then daring you to question them. As I have grown older (and hopefully a little wiser) I appreciate more and more the subtlety and nuance that delicate flavors impart.
Chef Beplat
Kelsie (sophomore year) preparing the tiramisu cream with Quay Shawn (sophomore year). The final product in the tins ready for sale.
Page updated
Report abuse