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 I just got home from Los Angeles neighborhood restaurant, Cayenne Cafe, on Beverly Boulevard. We go there a lot, as it is close by, the food is always good and the staff is very friendly. We never usually get dessert. However, it was our friend's birthday, so we decided to splurge. We ordered two, first their carrot cake, which was very good, with cream cheese frosting and a caramel sauce. My husband doesn't like tiramisu because it is made with coffee, and he doesn't like cold coffee. But their citrus tiramisu was absolutely delicious. We were all licking the plate. It was one of the most delicious and unique dishes we have had in a long time. It was light and moist, and I would love to have the recipe to be able to make it during the summer. |
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| Ingredients: | |||||
| 3/4 cup | sugar | ||||
| 3 | eggs | ||||
| 3 | lemons, juiced | ||||
| 1 1/2 cup | milk | ||||
| 1 table spoon | dark rum | ||||
| 1 tea spoon | vanilla extract | ||||
| 1 pint | whipping cream | ||||
| 4 oz | mascarpone | ||||
| 2 table spoon | sugar | ||||
| 1/2 tea spoon | vanilla extract | ||||
| 1 1/2 packages | Ladyfingers | ||||
| 1 package | blue berries | ||||
| Directions: | |||||
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Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). Cover the layer with half the custard.
2. Repeat with a second layer of ladyfingers, then top with the remaining custard. 3. Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone. 4. Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired. Each of 12 servings: |
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